Worcestershire sauce
Worcestershire sauce
This funny sauce with an unpronounceable name is the result of an accidental mixture, quite understandable given the list of ingredients.
Created in England at the beginning of the 19th century, it contains a jumble of molasses and malt vinegar, anchovies and shallots, tamarind pulp and onions, as well as garlic and a whole variety of spices. .
A richness that does not reveal itself to the eye, the brunette being rather sober, but explodes in the mouth at the first tasting.
The story, although sketchy, is that the mixture was forgotten for two years in a jar.
Courageous was the one who dared to taste it, of course, the mixture having macerated then fermented… but the reward was worth the risk, and the planetary culinary success!
Worcestershire sauce, named after the region where it was created, is now used in many recipes, delivering its sweet, spicy and vinegary touch drop by drop… especially on oysters or in the Bloody Mary cocktail.
