Worcestershire Sauce

Worcestershire Sauce is a 100 year old
family recipe from England and is
named after the town Worcestershire.

It is created by John Wheeley
Lea Williams and Henry Perrins.

Main ingredients:Malt,vinegar spirit,
vinegar,anchovies,tamarind extract,
fermented garlic and onion,molasses,
sugar,salt,spices and flavorings.

Use Worcestershire for beek,pork,poultry,
as it infuses the meat when used as a
marinade and it also adds depth and 
complexity to any dish.

Anchovies are the secret in the sauce
and are fermented in vinegar for 
18 months.

Use Worcestershire in spaghetti sauce
and tomato recipes as it provides depth.

Worcestershire can be stored in the 
pantry for 2 years or on the shelf.

When using beef,Worcestershire 
sauce adds a "Umami" flavor
and can be used to baste or
marinate.

As I found in cooking as I was 
creating my very first chili,
Worcestershire was used in the 
browning of the stew meat then
afterwards i added the meat,juices
and the Worcestershire into the pot.

It gave the chili a sweet taste even 
though no sugar was added.

I also used Worcestershire in a
cast iron skillet to cook pork
tenderloin cut into pieces and
it cooked up perfectly adding
a bit of "Ooomph" to my meal.

Adding Worcestershire to burger
or meatloaf will enhance your dish.

Worcestershire made me a true 
believer.

Peace, BigT