What’s Worcestershire sauce? How in the world do you pronounce it? There seem to be many accepted spellings and pronunciations. Worcester, Warchester, Warchestersheer, Chesshire, Warstersheer, Wuhstuhshire, and Worsetehsure. A brief search got me all of these variations, but one thing’s for sure, the meal would be over if I tried to ask for this sauce by its proper name. I've often just called it "W" sauce because I find it easy to spell but cumbersome to pronounce.
I would have assumed that a sauce as delicious as this that’s been around since 1835, would by now be pronounced perfectly. After all, although the sauce was created in England by the lea & Perrins brand company, it’s become a staple in the American kitchens and bars.
Simply, the sauce is a mixture of ingredients in secret proportions that is allowed to ferment until it develops the dark color, syrupy thickness and smoky, spicy flavor. The ingredients include malt vinegar (from barley),molasses, water, sugar, onions, anchovies, salt, garlic, cloves, tamarind extract,natural flavorings and chili pepper extract. The sauce does not contribute any significant macro or micro nutrients with only 1.7 grams of sugar and a minimal amount of sodium and potassium, making it a perfect ingredient to add to meats, soups, sauces, meats and vegetables without major nutrient changes. A little Worschestershire sauce goes a long way, which is the reason the bottle has a small top opening and only a dash or two are needed.
I always add 2 dashes of Worschestershire sauce to my Bloody Mary. And use it generously to finish sauces, gravies, dressings and soups. Let me give you a hint. Whenever I make a cream base, whether for a soup, gravy or sauce, I add a dash or two of Worschestershire sauce. And if you’re tempted to try Cheddar Cheese Soup, just ¼ teaspoon for each 8 oz serving adds the perfect pzazz.
I would have assumed that a sauce as delicious as this that’s been around since 1835, would by now be pronounced perfectly. After all, although the sauce was created in England by the lea & Perrins brand company, it’s become a staple in the American kitchens and bars.
Simply, the sauce is a mixture of ingredients in secret proportions that is allowed to ferment until it develops the dark color, syrupy thickness and smoky, spicy flavor. The ingredients include malt vinegar (from barley),molasses, water, sugar, onions, anchovies, salt, garlic, cloves, tamarind extract,natural flavorings and chili pepper extract. The sauce does not contribute any significant macro or micro nutrients with only 1.7 grams of sugar and a minimal amount of sodium and potassium, making it a perfect ingredient to add to meats, soups, sauces, meats and vegetables without major nutrient changes. A little Worschestershire sauce goes a long way, which is the reason the bottle has a small top opening and only a dash or two are needed.
I always add 2 dashes of Worschestershire sauce to my Bloody Mary. And use it generously to finish sauces, gravies, dressings and soups. Let me give you a hint. Whenever I make a cream base, whether for a soup, gravy or sauce, I add a dash or two of Worschestershire sauce. And if you’re tempted to try Cheddar Cheese Soup, just ¼ teaspoon for each 8 oz serving adds the perfect pzazz.
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