How to Make Worcestershire Sauce - proper way of hand wash dishes in a restaurant

Worcester County sauce is one of the indispensable ingredients in several recipes and can also be made at home.
Here are some of the same tips.
Worcester County sauce, one of the popular condiments since 1840, is now an integral ingredient in a variety of recipes, especially fish or meat.
In addition to its popularity as a meat and fish seasoning, this sauce is also used to add flavor to cocktails such as Bloody Mary.
The sauce is said to have been developed for the first time by British chemists John Wheeler Lee and William Henry Perrin in their 1830 s.
The story is Lord Marcus Sandis.
The governor of Bangladesh was inspired by the Indian sauce recipe.
During 1835, he found two chemists in Worcester, England, and asked them to prepare the sauce for him.
The chemist prepared the sauce for Lord Marcus Sandis.
However, the owner was satisfied that the chemist did not find the attraction and delicacy of the sauce.
They discarded barrels of sauce in the cellar.
Two years later, they found that the sauce in the barrel turned into a delicious condiment.
It was in 1837 that the chemist began commercial production of the sauce under the brand of Lea & Perrins.
At present, Worcester County sauce is very popular worldwide and widely used.
You can also prepare this sauce at home.
Although Lee & Perrins's traditional Worcester County sauce recipe is still kept confidential, it is said that the following are the ingredients used in the recipe --
Vinegar, tamarind, syrup, palm sugar, anchovies, soy, scallions, garlic, salt and red onions.
The use of tamarind and palm sugar indicates the current sauce and its so-
Called Indian counterparts
In addition to the above ingredients, certain spices and condiments are also used in traditional recipes, believed to be cloves, lemons, peppers and cinnamon.
You may also encounter various regional changes in this sauce.
In the United States, Worcester County sauce is made with white vinegar instead of vinegar, and palm sugar is replaced with high fructose corn syrup.
Usually, the ingredients are fermented for at least two years before the sauce is filtered and packaged.
Now that you have a pretty good idea of the history of this sauce and its ingredients, let's see how to make Worcester County sauce from scratch.
Take a small piece of cheese cloth and put in chopped onions, ginger, garlic, cardamom, cloves, cinnamon, red pepper slices, pepper and mustard seeds.
Now, use the cheese cloth as a bag with ingredients in it.
Put it aside and take a big pan.
Add vinegar, syrup, soy sauce and tamarind meat to the pan with a spice bag.
Let the mixture boil for about 45 to 50 minutes before cooking on medium fire.
Take a small bowl with water, curry powder, chopped vy fish and salt.
Mix them evenly with the mixture cooked in a large pan.
Now take the pan out of the heat and let it cool.
Once the mixture is completely cooled, transfer it to a tightly covered glass container.
Cover the container and put it in the refrigerator for at least two to three weeks.
Make sure to stir the content occasionally.
Don't forget to squeeze the spice bag when mixing the contents.
After two to three weeks of cold storage, you can use the sauce tightly.
Refrigerate after use and shake the bottle before use.
Take a large pan and heat the oil inside.
Add chopped onions and jalapeno.
Stir until the onion is pink and tender.
Add all the other ingredients (lemon should be chopped) to make the mixture boil.
Once the mixture starts boiling, reduce the heat to medium and cook for about 45 minutes.
Stir the mixture in the middle.
When done, filter the sauce and store it in the refrigerator.
It can be used in a week.
So try these easy-to-make recipes if you have the ingredients you need.
If you prefer homemade Wooster County sauce, you can prepare it in large quantities and store it for further use.
This homemade sauce is also cheap compared to the store --Buy version