The story goes that the recipe for Worcestershire sauce, pronounced "woos-ter-sheer" (or "sher"), dates back to the early nineteenth century when the British Lord Sandys acquired it during travels in Bengal. In 1835, he commissioned a pair of chemists back in his English hometown of Worcester to try and replicate the flavor. John Lea and William Perrins gave it a go but were disappointed by the results. They stuck the jars in the cellar and forgot about them.
After a few years, Lea and Perrins found the bottles under a thick layer of dust and decided to give the sauce another chance. During the unintentional aging process, it had developed a rich and savory flavor identified by modern foodies as umami. The partners bottled more, and a taste for Lea & Perrins Worcestershire Sauce spread throughout Europe, to America, and across the world.
Whether that is true or not, I can't tell you, but I can tell you that homemade Worcestershire sauce is WAY better than the bought version. And if you have the time to ferment it a little with some whey, all the better. (Complete the recipe, cool it in a bottle and then add 2 tbsp whey to the bottle, give it a shake daily and leave it at room temperature for up to week.)
If you are not that familiar with Worcestershire Sauce (you mustn't be English) then think of it as another version of Umami. Not that great on its own, but really fantastic to add depth of flavour to a host of other dishes or recipes, (see below).
Worcestershire sauce can be used in many ways during cooking or as a condiment. Use in marinades or brush onto meat, fish, or poultry as it is grilled, fried, or baked. It can be used when steaming, grilling, or stir-frying vegetables. Worcestershire sauce can be used as a condiment on sandwiches and shellfish, or seasoning for salads. It is used in soups and stews for seasoning and adding savoriness. WOW...homemade and fermented. Look at you go!
(This improves over time...it is spoonable out of the jar, though I would NEVER do that with the purchased version!)
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- 120 Grams shallots, peeled and halved
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1/2 Tin diced tomatoes
- 1 Teaspoon black pepper freshly ground
- 1 Teaspoon ground cardamon
- 1/2 Teaspoon ground cinnamon
- 1 Teaspoon ground ginger
- 1/2 Teaspoon ground clove
- 1/2 Teaspoon chilli powder
- 30 Grams fish sauce
- 360 Grams apple cider vinegar
- 140 Grams honey BUY
Place shallots and EVOO in to the Thermomix bowl. Chop 3 sec/speed 6. Sauté 5 min/Varoma/speed 1
Add tomatoes. Cook 5 min/Varoma/speed 1.
Add remaining ingredients and combine 30 sec/speed 8. Scrape bowl and repeat.
This will separate as it cools, but just keep it in a sterilised jar in the fridge and give it a good shake before use. It improves with age...like a lot of things around here!
- Creamy Chicken Stroganoff
- Traditional Aussie Meat Pies
- Classic Meat Sausage Rolls
- Caesar Salad Dressing
- Ploughwoman's Pickle
- Beef Stroganoff (Thermomix version)
- Mexican Prawn Cocktail
- Tamarind Prawns
- Quick and Easy Cauliflower Mash
- Beef Pepper Steak Braise
- Grilled Steak Salad with Avocado
- Toad in the Hole
- Chicken Sausage Toad in the Holders
- Chicken Pizzaiola
- Beef Hot Pots
This recipe can be seen if you sign up for the related course. Join the course to get access!