m.e.a.t. triple d worcestershire sauce recipe

M.E.A.T. TRIPLE D WORCESTERSHIRE SAUCE RECIPE HOW TO

The Annie’s version has a much thicker consistency, and it’s vegan, so it lacks anchovies which are a key ingredient that provides most of the “umami” flavor that Worcestershire sauce is known for.Įither way, the Worcestershire Sauce ingredients lists for both commercial versions give you a good idea of how to make your own. Since Lee and Perrins was founded in 1837 by the people that actually invented what is known today as Worcestershire sauce, their version is obviously the most “traditional.” The two most commonly available versions, in the US at least, are Lee and Perrins and Annie’s Organics. These days there are plenty of brands of Worcestershire sauce, and all of them have a slightly different flavor and consistency. The original Worcestershire sauce recipe that was developed in England in the early 1800s is based on a fermented fish sauce that dates all the way back to the Roman Empire. The old school traditional version is fermented in casks for over a year and contains a lot of fresh fish that slowly ferment during the process. I’ll admit I was pretty intimidated by making my own Worcestershire sauce. Something not quite right about a soup? Probably needs Worcestershire.Ĭhili a bit bland? Worcestershire sauce saves the day again.Īs we work towards making more of our own foods, including condiments, from scratch I got to wondering…what’s in this stuff anyway? Worcestershire sauce is one of those magical flavor-enhancing ingredients that I splash into just about everything savory.

M.e.a.t. triple d worcestershire sauce recipe