Tweet 1 Shares Worcestershire sauce; the infamous sauce that everyone owns, but nobody can appear to pronounce and nobody appears to know what is inside it. Duringin Worcester, England, two chemists by the true name of John Lea and William Perrins, started creating the sauce, promoting it publicly in The process of fermentation the chemists used was believed to be inspired by the fermentation of soybeans by the ancient Chinese, which allowed the sauce to be kept in glass bottles at room temperature for long periods of time without going rancid.
The distinct umami taste is contributed to the use of anchovies, which makes it a great ingredient in marinades, dressings, soups, stews, as a condiment for drizzling and dipping, and a great sauce to brush on top of meats and vegetables.
Though this sauce is delicious and keeps you coming for more back, if consumed in high concentrations over a long period of time, it can exacerbate the symptoms of and contribute to the development of certain chronic diseases.
By adding lemon juice and hot sauce, you are obtaining the tart also, acidic, and spicy feel that so many people love about Worcestershire sauce slightly. This sauce is great in marinades, brushed on top of meat, and makes a great addition to dressings in small amounts.
Reduced Sodium HP Sauce Reduced sodium HP sauce is not only lower in salt than normal steak sauce, but is lower in sugar also, which makes it a great option for diabetics.
It makes for a great alternative to Worcestershire sauce because it has a similar savory taste, without all the salt.
It can be used on meats and meat alternatives cooked on a grill best, smoker, or in an oven, but is a tad strong to use as a condiment too, unless mixed with a little water. It can be found at most grocery stores or online on Websites such as Amazon. It has a tart and sour taste, which makes up some of the flavor profile of Worcestershire sauce.
In order to obtain the full savory, acidic, tart, sour, and umami taste of Worcestershire sauce, combining tamarind paste with low-sodium soy sauce and white vinegar does the trick. The vinegar brings about the acidic taste, while the low-sodium soy sauce brings about the umami and savory taste.
This mixture sauce is great in dressings, as a condiment, in marmalades and marinades, on top of meat and vegetables, and in stocks, soups, and stews. Photo Credit: bragg. When combined with liquid aminos, the richness of red wine vinegar is magnified, for liquid aminos add a sweet and savory taste slightly.
This sauce is a great option for vinaigrettes, marinades, for pickling, and as a condiment. You will still be able to enjoy the complexingly umami taste of Worcestershire sauce without the salt and sugar content! Is Worcestershire Sauce Keto Friendly? You can combine red wine vinegar with coconut aminos and a little bit of keto-friendly sweetener to mimic worcestershire sauce.