7
votes
The murky, salty mystery of Worcestershire sauce - The peppery sauce may be wildly popular, but its ingredient list and origin story are shrouded in secrecy
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- Title
- The Murky, Salty Mystery of Worcestershire Sauce
- Authors
- Matthew Zuras, Grace Elkus, Nadia Berenstein, Robert Moss, Li Goldstein, Anna Hezel, Megan Wahn, Noah Kaufman
- Published
- Jan 11 2023
- Word count
- 2197 words
I watched in horror as more and more people around me removed Worcestershire sauce from their kitchens, usually replacing it with Soy sauce. They seem to believe they're essentially the same, which is absolutely false.
The traditional brand I used to buy seemingly ceased to exist, so now I get any I can find and use whenever appropriate as a form of resistance. I predict that in the future Worcestershire sauce will be an expensive, niche item in my country.
It's surprising that Max Miller didn't attempt to make it, but not so much because it would be incredibly hard to do so in a regular kitchen. He did talk about garum, which is mentioned in the article. Worcestershire sauce is absurd and, by logic alone, shouldn't exist. Sometimes I like a pinch of absurdity in my food.
I can't think of anything you can directly swap for Worcestershire sauce. Maggi is probably the closest but it's still very different stuff. I keep both in my cupboard but the Maggi gets far more use.
Oh, I don't use Worcestershire sauce, Maggi, or any condiment or similar pre-made flavor thingies while cooking. It's all natural. Not because of health, I just like the taste of the actual ingredients.
When appropriate, I use Worcestershire sauce on my plate for food that is already made.