It’s hard to pronounce, tough to describe, and even harder to find without animal products. Worcestershire sauce is a flavor enhancer that instantly boosts a wide range of dishes, but is still largely misunderstood.
Making a splash on the culinary scene in the mid-1800’s, this mysterious fermented condiment was invented in Worcestershire, England and debuted by the Lea & Perrins company. Still the leading brand on the market, few worthy competitors have stepped up to the plate. This leaves a gaping hole in the grocery aisle, especially for vegans and those with food sensitivities. That’s because the original formula uses anchovies as the not-so-secret ingredient. While plant-based alternatives do exist, they can still be elusive in mainstream markets.
It’s time we take Worcestershire back. For that distinctive, addictive umami flavor, nothing compares to the power of dried Sugimoto shiitake powder. Despite its earthy origin, this potent food booster doesn’t taste like mushrooms, so you don’t need to worry about your sauce tasting off-key. Enhancing the natural flavors already present rather than adding its own distinctive essence, it’s like magical fairy dust that you really should be using in all of your favorite recipes.
The full power of that umami dynamo is unlocked over time, which makes it especially well-suited for this sauce. Aged and lightly fermented, the savory qualities become even more robust over the course of a few weeks. Though you could very happily enjoy this sauce after just a day or two, your patience will be rewarded in a world of rich umami later on.
How can you you use your homemade awesome sauce? Some of the most classic examples include:
- Caesar salad dressing
- Bloody Mary
- Stew or soup base
Commercial Worcestershire sauce tends to be much sweeter and more flat, whereas this homemade version is carefully balanced, tangy and tart, punchy and deeply nuanced. Once you give it a try, you’ll never want to go without it again. Luckily, it keeps almost indefinitely in the fridge, stored in an airtight glass bottle. Double or triple the recipe to stay stocked up at all times.
With the right pantry staples on hand, it’s easier, cheaper, and tastier to just do it yourself.