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worsteshire sauce

n
naomi Dec 10, 2004 10:55 PM

The recipe below for alton browns ceasar sounds amazing...

anyone know if they make worsteshire (wish i could spell it) without and anchovy paste in it? or whats a good replacement for it?

  1. s
    SteveT Dec 11, 2004 12:26 AM

    Well, Worcestershire sauce (R) is, I think, a trademark of Lea & Perrins, but if you google (another R?) it you will get faux recipes (example see link). Then just leave out the anchovy.

    Link: http://www.recipesource.com/side-dish...

    1 Reply
    1. re: SteveT
      c
      Caitlin McGrath Dec 11, 2004 09:20 AM

      No, it's not a trademark - other brands use the name. Lea & Perrin's is pretty much the Heinz or Tabasco of the stuff, though, i.e., the standard.

    2. d
      DanaB Dec 11, 2004 02:14 AM

      Worcestershire sauce is, in the English pantheon of cooking, kind of like fish sauce in Thai food, or soy sauce in Chinese or Japanese cooking. It's a fermented fish sauce (based on anchovies), created in the old days prior to preservatives. The best substitute would likely be soy sauce, which has a similar flavor and is an ingredient in Worcestershire Sauce. Taste as you add, though, as soy sauce is saltier than worcestershire sauce.

      Link: http://www.epicurious.com/cooking/how...

      3 Replies
      1. re: DanaB
        k
        Kirk Dec 11, 2004 08:37 AM

        "the English pantheon of cooking..."

        Yep, it's right up there with Marmite, Oxo and Bisto!

        Thanks for the chuckle.

        1. re: Kirk
          s
          Sir Gawain Dec 14, 2004 03:49 PM

          Your superiority complex must be based on - let me guess - Miracle Whip, ketchup, and I Can't Believe It's Not Butter...

          Or is it Splenda, fat-free mayo and "lo-carb" bread?

          Congratulations, colonial pal.

          1. re: Sir Gawain
            k
            Kirk Dec 14, 2004 10:54 PM

            Actually, it's observation based on having spent more time than I care to think about eating really, really bad food in England and Canada. I admit my exposure to such foods was as much a matter of circumstance and family as it was choice, though.

            But that's how we become Chowhounds, right? Seeking out the best places and foods in spite of a sea of inferiority and mediocrity.

            Colonial or otherwise.

      2. p
        Professor Salt Dec 11, 2004 09:29 AM

        The Japanese version of Worcestershire sauce doesn't contain anchovies (typically, but check labels). It's not quite as tart / pungent as Lee & Perrins, and also substantially thicker. It's a pervasive condiment commonly used on tonkatsu (fried pork cutlets) and yakisoba (stir fried noodles).

        At a Japanese market, ask for tonkatsu sauce or "woostah" sauce, as the Japanese have corrupted "Worcestershire." A common brand is Bulldog.

        Image: http://www.quickspice.com/scstore/ima...

        1. d
          Dorothy Dec 11, 2004 09:46 AM

          I was flabbergasted when I read the label not too long ago on a bottle of Lea & Perrins at how little sodium there is in Worchestershire sauce! I'm newly sodium aware. I've always loved Worchestershire sauce, and now use it even more freely as a substitute for salt on meat (steaks, for instance).

          1. c
            Cyndy Dec 11, 2004 11:15 AM

            The only true worcestershire sauce - or 'the sauce', as it is called at our house - is produced in the town of Worcester on Wildes Lane - Worcestershire is about smack in the centre of England - by what was once Lea and Perrins. All others are mere copies of the original. No one person knows the exact recipe. Sadly Lea and Perrins no longer truly exists...it has been swallowed up by the french food manufacturer Danone...but they have continued to produce the product right there on Wildes Lane. And on the right kind of day, if you are standing in just the right place, the smell from the factory will just about knock you off your feet :-)

            1. b
              Bruce Conklin Dec 11, 2004 02:19 PM

              Having grown up in Fairlawn, New Jersey where the Lea & Perrins factory is/was (haven't been there for eons) I can attest to the power of being downwind, especially during the summer.

              1. 2
                2chez mike Dec 11, 2004 04:14 PM

                Anyone here know how Worcestershire sauce got it's name?

                A long time ago in a castle in England a king told his cook that he was getting bored eating the same old roasted meats every day and night with just salt and pepper. The cook thought to himself "Hmmm, maybe if I come up with some kind of sauce or something to jazz up the plain roasted meat the king will be pleased and I will be in his good graces".

                The cook then began inventing one sauce after another but the king was not impressed and pushed them all aside after only one taste. The cook, observing this then thought to himself "I've going to have to pull out all the stops and come up with something that will really get the king's attention".

                After some time the cook came up with a sauce that contained allmost every ingredient he had in the kitchen. When the sauce was finished he proudly presented the king with a bowl of his masterpiece sauce at a great feast. The king dipped a giant chop of roasted meat into the bowl, took a bite, and immediately his eyes lit up, he grinned and exclaimed "WHAT'S THIS HEAR SAUCE!!?".

                1 Reply
                1. re: 2chez mike
                  c
                  Cyndy Dec 11, 2004 08:38 PM

                  *lol* That's excellent...I am going to send that to the MIL, who toiled for so many years making the stuff that now she won't have it in the house!

                2. b
                  brookmonton Dec 11, 2004 06:12 PM

                  Asking for Worcestershire Sauce without anchovies is like asking for Chinese Oyster Sauce without oysters. It completely misses the point. Now, you can buy Oyster Sauce without oysters and Worcestershire Sauce without anchovies (You can also buy Banana Ketchup, but that is a story for another day.) but that raises two problems. Whatever artificial flavouring they use is not going to taste as good as the real thing. Also, you will not know what the artificial flavouring is made of so whatever your objections to anchovies are may also apply to the unnamed additives.

                  Unless you tell us why you eschew anchovies we cannot give you more specific advice. Still, Worcestershire Sauce adds a little salt and a little "depth" to foods. A dark soy sauce may be what your looking for. You may not be able to replicate the taste of Worcestershire Sauce but you may be able to replace it with something that tastes different but still tastes good.

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