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1. In a medium saucepan over high heat, combine all ingredients and bring to a boil. Reduce to a simmer. Simmer sauce, whisking occasionally, until reduced and syrupy in consistency, about 10-25 minutes. 2. Transfer to a clean jar and refrigerate for up to 2 months.

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Create depths of flavor in soups. Worcestershire sauce can be added to soup in order to enhance the depths of flavor in a recipe. When added to broths, soups, and stews, Worcestershire sauce.

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First, the onions and garlic are packed in malt vinegar barrels, while anchovies are left to cure in salt. Everything is fermented for 18 months before all the ingredients are brought together and mixed for further maturing. When that's done, the concentrated sauce is diluted and sterilised, ready to bottle.

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1 ½ pounds thin chicken breast cutlets. Salt and pepper. ⅓ cup all-purpose flour. 3 tablespoons unsalted butter. 2 tablespoons vegetable oil. 2 tablespoons Worcestershire sauce. 1 tablespoon red wine vinegar. ½ cup low-sodium chicken broth. 2 tablespoons finely chopped fresh parsley.

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Bring to a simmer over medium-low heat. Simmer, stirring occasionally, until well combined and very fragrant, 15 minutes. Remove the saucepan from the heat. Add the lemon zest and stir to combine. Let sit for 10 minutes to cool slightly and let the flavors meld. Transfer the sauce to a blender and purée until smooth.

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2. Meat-based dishes. Worcestershire sauce is a natural pairing for red meat and pork, particularly when you want to, pardon the pun, "beef up" less flavorful cuts of meat. It's particularly good at add a kick to ground meat, so try adding a few drops to meat loaf or your next batch of hamburger patties.

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Worcestershire sauce is a thin, dark brown liquid that is made from a variety of ingredients, including vinegar, molasses, anchovies, and spices. It is often used to add a savory, salty flavor to food. Worcestershire sauce is a good source of vitamin B1 and can also be used as a meat tenderizer. Soy sauce is a thick, dark brown liquid that is.

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Add a small amount of sugar (brown is best) to the sauce to help counteract its strong flavor. Mix with ketchup, mustard, and/or brown sugar for a sweeter version. Add tomato paste or ketchup to reduce the intensity of Worcestershire sauce. Add other herbs and spices like garlic powder or onion powder to balance out the flavor.

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Instructions: In a small bowl, mix together the Worcestershire sauce, garlic powder, paprika, salt, and black pepper. Place the chicken breasts in a shallow dish and pour the Worcestershire sauce mixture over them. Make sure the chicken breasts are evenly coated. Cover the dish and let the chicken marinate in the refrigerator for at least 30.

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Gravy: Add a teaspoon to beef or mushroom gravy for a savory twist. Glazes: Create glazes for baked or grilled meats, such as ham or chicken, by combining Worcestershire sauce with other ingredients like honey, brown sugar, or Dijon mustard. Seafood: Use Worcestershire sauce as a dipping sauce for seafood, such as oysters or shrimp cocktail.

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The vinegar it contains is an important marinade component because of its ability to soften meat fibers thus tenderizing tough cuts. When used in hamburgers, Worcestershire sauce adds moisture that can keep burger patties juicy. The fact that it has a thin and watery consistency also aids in how well Worcestershire sauce is absorbed.

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When adding Worcestershire sauce directly to soups, stews, or sauces, measure in teaspoons and taste as you go, adjusting as necessary. Marinades: Start with 1 Tbsp/cup. Soups/Stews: Begin with 1 tsp and adjust to taste. Applying Worcestershire sauce should also be considered in the cooking process.

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Pumpkin Chili. Butternut Squash, Apple, and Sage Soup. Beer Cheese Soup. (Image credit: Kimberley Hasselbrink) 5. Sauces. Worcestershire sauce is most popularly used as a seasoning for Caesar salad dressing and shrimp cocktail sauce, and with good reason. It's an easy way to add deep flavor to uncooked sauces, but it can also be cooked into.

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When using Worcestershire sauce as a marinade for chicken, the richness of the sauce penetrates the meat, infusing it with a deep, savory taste. You can create a simple marinade by mixing Worcestershire sauce with olive oil, garlic, and a hint of lemon juice. Marinate your chicken for at least 30 minutes before grilling, baking, or pan-searing.

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Screw on a lid (preferably plastic to prevent corrosion), label and date, and set in a cool, dark place to age for 1 month. It's fine to check on your brew as it sits, though changes will be gradual. After aging, pour the sauce through a fine mesh sieve lined with one layer of cheesecloth.

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Add the vinegar or white wine to a bowl. Put the cornstarch in and mix it well. Next, add the dry sherry, minced onion, garlic, sugar, anchovies, ginger, and salt. Blend the mustard seeds and peppercorns in a grinder without adding any liquid.