Picture this; you’ve got a dinner party to go to, and need to bring a sauce.
You could go for the tried and true ketchup or brown sauce, but why not switch it up with a delicious white wine Worcestershire sauce?
While it might sound daunting, this sauce is easy to make.
Impress your guests with your culinary prowess by showing them how to make white wine Worcestershire sauce like a pro!
We take you through all the steps so you can make this sauce in your own kitchen.
White wine Worcestershire sauce makes light work of marinating and basting.
Moreover, if you’re a wine lover or connoisseur, then it’s clear that the finer a wine is, the better it pairs with the cheese.
A simple baste with this sauce will completely elevate the look and taste of any meal.
White wine Worcestershire sauce is a popular condiment that many people love.
It’s similar to regular Worcestershire sauce, except it has a more complex, delicate taste.
Made purely with white wine, it’s a sauce that will leave your taste buds begging for more.
Worcestershire sauce is a staple in classic British cuisine, and it has almost as many stories helping to shape its history as it has uses.
Some people claim that Worcestershire sauce originated in Worcester, England and that two chemists created this sauce in the 19th century.
In 1835, chemists John Lea and William Perrins purchased the recipe for an unknown sauce from a local innkeeper.
Since white wine was one of the main ingredients, both partners were unsatisfied with its taste.
They subsequently altered the recipe and gave it another go.
Later, the sauce became a popular product with favorable reviews from the public.
The original name was called “Worcester Sauce.”
The first bottles bore the date 1837.
Over time, many companies began making homemade versions at home, but today there are only two commercially produced brands: Lea & Perrins and Kenco.
There have been few changes in the ingredients in either brand over time.
However, their preparation and packaging changed significantly.
A wide variety of dishes have been flavored with Worcestershire sauce for centuries.
Worcestershire sauce enhances any dish it appears in, such as fish, chicken, or sandwiches.
White wine Worcestershire sauce exhibits its quality with generations of family heritage behind it.
A white wine Worcestershire sauce recipe is great to have on hand.
Many countries use this simple condiment for their recipes, but there are no strict rules regarding how you should use it.
It can perform various functions in the kitchen, but most importantly, it tastes great.
To make up a basic white wine Worcestershire sauce, here are the steps to follow:
I love cooking with a good Worcestershire Sauce.
The problem is, I don’t always have a bottle around when the temptation strikes.
However, I will continue to make my sauces regardless.
In light of my frequent use of these sauces, I compiled a list of excellent alternative options to Worcestershire sauce.
Use the following Worcestershire substitutes to avoid making a trip to the grocery store.
Balsamic Vinegar: Given that vinegar is the most significant ingredient in making Worcestershire sauce, balsamic would be my first go-to when looking for a substitute.
Soy Sauce + Sugar: Make your substitute by mixing two tablespoons of soy sauce with a teaspoon of sugar (per 1 tablespoon of Worcestershire).
BBQ Sauce: BBQ sauce has the same essential ingredients as Worcestershire (vinegar, molasses, sugar, and spices), but it lacks the key anchovies that give Worcestershire its distinctive flavor.
Still, if you want to approximate that flavor without adding any fish to your food, try using it in place of Worcestershire.
Fish sauce: Just as anchovies are at the base of Worcestershire sauce, they’re also at the base of fish sauce.
It’s an umami powerhouse and will add a level of flavor similar to what you get from Worcestershire but perhaps more substantial.
Soy Sauce: If you are out of white wine Worcestershire sauce, you can substitute a teaspoon or two of soy sauce, tamari, or hoisin plus a little lemon juice or rice vinegar.
Also, substitute equal amounts of soy sauce with a pinch of brown sugar.
The result won’t taste like Worcestershire sauce, but it will add a particular umami flavor to your food.
Coconut Aminos: These are a substitute for Worcestershire sauce because they have a similar flavor profile.
Coconut aminos are dark but not nearly as dark as Worcestershire sauce, so you may need to adjust the color of your recipe slightly to correct it.
Add a drop or two of black food coloring into your dish.
Moreover, if you can’t have gluten and you’re not Vegan, a bottle of coconut aminos will give you the same taste dimension for your dish as Worcestershire sauce, without the gluten or animal-based ingredients.
Anchovies are another excellent option for adding a hit of salty, fishy flavor.
Anchovies are small, silvery fish (from the herring family) used to make Worcestershire sauce.
They have a very strong, distinctive taste, and you can purchase them in jars, cans, or cans previously packed in olive oil.
While anchovies are similar in taste to Worcestershire sauce, there is one caveat: Like Worcestershire sauce, anchovy paste contains fish.
So if you’re cooking for someone with a seafood allergy, it’s not the best option.
This recipe gets better with age.
The flavor can develop for months, so feel free to make a big batch of white wine Worcestershire sauce and store it.
To maintain the taste and color of your sauce, avoid refrigeration.
The best way to store sauces is in a cool dark place such as your pantry.
It will oxidize over time, which will change the flavor.
Consider storing it in a refrigerator or freezer if you want to keep it for longer.
Transfer from the glass bottle to an airtight container such as a plastic squeeze bottle or one with a plastic lid.
When refrigerated, vinegar helps keep the sauce fresh for a long time.
However, your white wine Worcestershire sauce will thicken after refrigeration.
For thinner, pourable Worcestershire sauce after refrigeration, gently warm the sauce by leaving it on the counter for a few hours or in a bowl of warm water for about 10 minutes before using.
White wine Worcestershire sauce is such a versatile condiment you can enjoy in many ways.
With all these uses, you’ll have fun making white wine Worcestershire sauce, and the people you serve it to will be impressed by its bold, deep flavor.
There’s a common misconception that the only vinegar to use when making white wine Worcestershire sauce is white vinegar or distilled vinegar.
However, apple cider vinegar would be a great substitute for food allergies.
Use it in the same amount with no extra flavor changes.
Avoid lemon juice, though, since it will completely change the recipe’s flavor profile.
A Worcestershire sauce recipe is a must-have around the kitchen.
It’s a perfect companion for almost any dish you want to make because it adds this unbelievable flavor that makes you fall in love with it.
A pantry would not be complete without Worcestershire sauce.
It’s smooth and perfectly complements fruits, veggies, chicken, and seafood.
There is a subtle and elegant flavor to it, but the style is much different from the traditional red or dry white wines we’re used to at all times.
If you’ve ever tried a glass of this fine libation, you know how much difference one kind of wine can make.
The same can be said for a white wine Worcestershire sauce recipe.
How To Make White Wine Worcestershire Sauce
- The Step-by-Step Method for Making White Wine Worcester Sauce:
- 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.
- Add red pepper flakes, pour to the rest of the mixture, and incorporate well.
- Marinate chicken steaks in the white wine Worcestershire Sauce or serve it alongside appetizers and enjoy.