Worcester sauce

Generality

WARNING! The term " Worcester", although widely spread, represents a trivial distortion of the noun Worcestershire ; not by chance, the correct name is mentioned only in the label of the original product, while "Worcester" indicates mostly imitation foods.

The Worcester is a British sauce marketed in small transparent bottles, appropriately labeled. Its composition is mixed, ie it contains vegetable and animal ingredients. The color of the Worcester is intense brown and its consistency is completely liquid.

It has a sweet, sour, pinch and strongly spicy taste; the Worcester sauce is used when it is necessary to give a pungent, strong and quite penetrating touch to cooking recipes and some cocktails. The nutritional intake is not the most interesting.

Background

Where does Worcester come from?

As anticipated, the Worcester sauce is a condiment of Anglo-Saxon origin.

Nutritional values (per 100 g of edible portion)

Edible part				100.0%
water				78.5g
Protein				0.0g
	Prevailing amino acids			-
	Limiting amino acid			-
Lipids TOT				0.0g
		Saturated fatty acids		-mg
		Monounsaturated fatty acids		-mg
		Polyunsaturated fatty acids		-mg
		Cholesterol		-mg
TOT Carbohydrates				19.5g
		Starch		9.2g
		Soluble sugars		10.3g
Dietary fiber				0.0g
			Soluble fiber	-g
			Insoluble fiber	-g
Power				73.1kcal
Sodium				980.0mg
Potassium				800.0mg
Iron				5.3mg
Football				107.0mg
Phosphorus				60.0mg
Thiamine				0.07mg
Riboflavin				0.13mg
Niacin				0.70mg
Vitamin A				5.0 RAE
C vitamin				13.0mg
Vitamin E				0.08mg

It was discovered (or better invented) in the homonymous city in the southern United Kingdom, by two pharmacists: J. Lea and W. Perrins. These, on commission of what at the time was the former Bengali governor, failed to formulate (or reproduce) an Indian sauce with an exotic taste. Despite the negative result, the two pharmacists from Worcester kept it (or forgot it) inside a barrel and, after three years, before disposing of it, they took care to taste it again; that concoction, originally disgusting, after aging and aging in cask, became the original Worcester sauce.

Ingredients and gastronomic use

Worcester sauce has an intense and spicy taste and aroma. His recipe calls for the use of: soy sauce, vinegar, garlic, tamarind, onions, molasses, cloves, red pepper and anchovies. While a part of the ingredients is seasoned in the wooden barrel, the other is added at the end of the three-year period.

The Worcester sauce lends itself to the exaltation of winter recipes, so rich, intense and substantial. The classic example is the association with meat (eg beef with chillies, hamburgers, plain burghers, etc.); however, Worcester is also the constituent of other sauces (eg Canadian blanched, French mayonnaise, rose sauce, tuna cream etc.), first courses (eg peanut soup and pumpkin soup), of cocktails (eg the Bloody Mary) etc.

Homemade Worcester Sauce

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Nutritional characteristics

Worcester sauce is a low-energy food, composed mainly of carbohydrates, both simple and complex.

Among the mineral salts, potassium, iron and calcium stand out for their abundance, while as far as vitamins are concerned there are no noteworthy additions. Recall that the Worcester sauce contains high percentages of sodium, an element that, if in excess, can compromise the pressure balance of the arterial blood; for this reason, it is a food not recommended for those who suffer (or have a high risk of onset) of arterial hypertension.