(Trying this again; system got goofy and posted my thread three times. I asked for two of them to be removed, but all three got removed.) @Montegriffo and I were chatting about Worcestershire Sauce. He informed me that the American version differs from the European version. The American version is loaded with sugar. I've ordered the real thing from Amazon, and I can't wait to try it. It will be here the latter part of December. A couple of people chimed in, yesterday, but I'm sorry, I don't remember who. I'm wondering if my fellow Americans want to experiment with me. We use Worcestershire, a lot. It's even on our kitchen table. I use it it tomato based soups, in gravy, in Shepard's pie and in many other beef dishes. Here's a link to the real stuff. Real Worcestershire Sauce
Ah, that's why I couldn't find this thread when I looked for it earlier. I got the vegetarian Worcestershire sauce today that I ordered when you ordered your bottle of original recipe last time we talked about it. It's pretty good, not quite as salty as L+P without the anchovies. A decent substitute though.
This is perplexing to me Lee and parents is the original you can get that in the US. There's molasses in it but without that it's not the original because that was included in the original recipe. Let me know how it's different though because I am curious.
The difference seems to be between white vinegar and malt vinegar. The original, though, was made in Worcester. https://www.mashed.com/206081/the-surprising-origin-of-worcestershire-sauce/ Records show that Worcestershire sauce was the first commercially bottled condiment to be brought to the United States, with the first shipment arriving in the harbors of New York in 1839 (via The Spruce Eats). Though the recipe has been kept a secret, Lea and Perrins put some of the ingredients used on the original bottle. They included (but weren't limited to): two types of vinegar, malt and spirit, anchovies, salt, sugar, molasses, onions, garlic, and tamarind extract. Read More: https://www.mashed.com/206081/the-surprising-origin-of-worcestershire-sauce/?utm_campaign=clip
yeah but LeeAnn parents and I believe it's the same recipe as it was then. Vinegar might make for an interesting taste I do prefer it to distilled in most things I know they based it on something from ancient Rome called garum.
My bottle came from London today. It's great timing, as we've acquired some rib eyes for tonight. I'll report back! Not sure if this was a joke, but it's Lea & Perrins.
I just realized I never followed up on this. I have reordered twice, now. Next time, I’m going on subscription. We both think it has more flavor. I think it’s a cleaner, less muddled flavor. It’s subtle, though. They are very close.
My veggie bottle went really quickly and at £6 a go I haven't bought another. I'm going to have to find a cheaper source (no pun intended).
Dude, buy another bottle and put it away like it’s good Scotch. I definitely use the UK stuff in bloody Mary’s, but we have both.
It pisses me off that the veggie version is £6 but I can get L+P for £1.55. It's not just that I'm cheap. I hate feeling ripped off.
It’s true for everything plant based. The things with less demand cost more. As a secretary, I used to tell my boss that making 10 tabbed 3 ring binder copies takes exactly the same time as making 50. But, he wasn’t a money waster; merely a time waster. I had to recreate that binder at least twice within two days. The cost includes cost to replicate.
Just got through looking up the ingredients in Worcestershire sauce and I was surprised to find what's in there. One time I was in the kitchen making a sauce for some steak and I accidentally wound up with something that tasted a lot like Worcestershire sauce but the ingredients are completely different. If I recall correctly, I melted some butter in a pan, seasoned it with a liberal amount of fresh rosemary (we grow it in our garden) and then threw in some finely chopped sweet onions. After the onions were caramelized I gradually added in some red wine we had sitting in the fridge, more rosemary and cracked black pepper. What I can't remember is if I put any garlic in there or not (most likely I did). As the sauce reduced and the onions thickened things up a bit I'd add more red wine, a liberal amount of rosemary and a bit more cracked pepper. It's basically a red wine-rosemary-black pepper sauce and I was astonished how similar it tasted to Worcestershire sauce. I'd say the key ingredient is fresh rosemary, preferably right off the plant and into the frying/sauce pan. You can't pull this recipe off with dried rosemary - the flavor just isn't strong enough. As I mentioned earlier, I made this sauce for some mesquite-smoked steak and it was fantastic. Because of the strong flavor it goes well with beef but I've never bothered to make it for anything else.
Sounds a lot like a marinade I use for lamb. I use garlic and fresh rosemary, red wine and a good raspberry vinegar. Then mint leaves and some dijon.
That really does sound good, but nothing like Worcestershire, which gets most of the flavor from anchovies. So weird. As to rosemary, I can’t keep it pruned back fat enough.
There are different varieties of rosemary...so have very fine stalks and others, very woody. But the flavor is the same, and you simply can't kill either of them!!
Mine is definitely the woody type. I just pruned it down. It’s about a third of the size it was a month ago. You just need to brush up against it while doing something else, and everyone wants to know what I’m cooking with rosemary tonight.
It is weird. I did not expect to find anchovies in Worcestershire sauce lol. I guess my homemade sauce would be more like the vegetarian version. That's a must in every herb garden. We grow a lot of Rosemary, Sage, Romanesco Basil and Greek Oregano.
I currently have parsley, sage, rosemary and thyme. They stay alive no matter what I do to them. I have basil in my house, because I have a serious blight issue. I also have cilantro growing from seed. Waiting for germination signs, but it's only been three days. I miss oregano, but I am having trouble keeping it alive; it seems to be fussy sometimes, other times, not fussy at all.
Does it? I think it gets it's salty taste from the anchovy but the main flavour comes from the tamarind. The veggie versions only have the tamarind but still taste like Worcestershire sauce.
