Oh I LOVE Worcestershire sauce… and yep! Anchovies are in there!! And you can’t tell that they’re in there either… I put it on just about everything including buttered toast! I really do love it!
I just watched your almond extract video. I just bought some extracts for Easter & I knew I could make vanilla but not banana or almond! I noticed your from PA. I am too & I’m so happy Spring is here .. I’m wintered out! Thank you for teaching me how to make extracts & Worcestershire sauce. 😊
This was a fun experiment! To give you a little more insight into the anchovies in Worcestershire sauce, the reason the sauce doesn't really taste like anchovies is because they're actually fermented. They're packed with salt in barrels for 1-3 years, depending on the maker of the sauce. That makes the fish break down, ferment, and really changes the flavor. Then, the liquid produced is drained from the barrels and and solids are filtered out. If you stop there, you get southeast Asian style fish sauce. Worcestershire sauce is basically that, with added flavorings like sugar, vinegar, various spices, shallots, garlic and molasses. If you wanted to try again, you'd probably get the most accurate result trying a fish sauce like Red Boat, then adding the other ingredients you used in your homemade sauce. I imagine that would get you pretty darn close. After that, it'd just be a matter of adjusting and dialing in the ingredients to get the flavor you want.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Oh my goodness my hubby Looooves worcestershire sauce! Ill definitely have to try this
Oh I LOVE Worcestershire sauce… and yep! Anchovies are in there!! And you can’t tell that they’re in there either… I put it on just about everything including buttered toast! I really do love it!
I just watched your almond extract video. I just bought some extracts for Easter & I knew I could make vanilla but not banana or almond! I noticed your from PA. I am too & I’m so happy Spring is here .. I’m wintered out! Thank you for teaching me how to make extracts & Worcestershire sauce. 😊
You're very welcome, and thank you for watching. Yes, I sure am ready for spring also.
This was a fun experiment! To give you a little more insight into the anchovies in Worcestershire sauce, the reason the sauce doesn't really taste like anchovies is because they're actually fermented. They're packed with salt in barrels for 1-3 years, depending on the maker of the sauce. That makes the fish break down, ferment, and really changes the flavor. Then, the liquid produced is drained from the barrels and and solids are filtered out. If you stop there, you get southeast Asian style fish sauce. Worcestershire sauce is basically that, with added flavorings like sugar, vinegar, various spices, shallots, garlic and molasses.
If you wanted to try again, you'd probably get the most accurate result trying a fish sauce like Red Boat, then adding the other ingredients you used in your homemade sauce. I imagine that would get you pretty darn close. After that, it'd just be a matter of adjusting and dialing in the ingredients to get the flavor you want.
Thank you so much for that information. I just might have to try that
You can get tamarind at any Mexican store pretty cheap.or in Indian store.