White wine Worcestershire sauce is a tangy and flavorful mixture of white wine or vinegar, black peppercorns, ginger, and many tasty ingredients It is used as a condiment to enhance the flavor of many dishes.
This rich, savory sauce will add depth and complexity to any dish, with just 2 tablespoons per serving. It can change the dynamics of your favorite dishes.
Also, you can try it in mac and cheese, grilled vegetables, or baked potatoes for an added kick of flavor.
This article will help you understand the ingredients, taste, and nutritional information of White Wine Worcestershire Sauce. You will also learn some tips on how to store. Let’s start it.
What is White Wine Worcestershire Sauce?
White Wine Worcestershire Sauce is a condiment made of white wine or vinegar, black peppercorns, ginger, garlic, and other herbs and spices. It has a slightly tart flavor that makes it perfect to use as an accent sauce for various dishes.
It’s traditionally used to add a unique depth of flavor to grilled meats and vegetables, but it can also be used in soups and stews for added complexity. The long list of ingredients gives the sauce its distinctive taste and aroma.
What Does White Wine Worcestershire Sauce Taste Like?
White Wine Worcestershire has a complex flavor profile with tangy notes from the wine or vinegar and warm spice from the pepper and ginger. There are also subtle hints of garlic and onion that give the sauce its unique flavor.
The combination of flavors makes it a great addition to many dishes, such as macaroni and cheese, grilled vegetables, seafood dishes, or sauces for meats.
How did I first get introduced to the White Wine Worcestershire Sauce?
I first tried White Wine Worcestershire Sauce when I was in college. A friend of mine had made it to marinade some steaks. From the first bite, I was hooked! The unique flavor and depth of taste really brought out the flavors of the steak.
Since then, I’ve used it in various dishes to enhance their flavor profiles. It’s become one of my favorite condiments for adding something special to any dish.
How to make White Wine Worcestershire Sauce?
Making White Wine Worcestershire Sauce is easy. It also requires a few basic ingredients that you can find in any grocery store. Let’s check out what you need and how to make this delicious dish.
Ingredients
- 3/4 cup distilled white wine or white vinegar
- 1/4 teaspoon whole black peppercorns
- 1/4 teaspoon fresh ginger
- 1 pinch red pepper flakes
- 1 tablespoon dry sherry
- 1/2 teaspoon anchovy (minced)
- 1 teaspoon yellow mustard seeds
- 1 garlic clove (minced)
- 1 teaspoon onion (minced)
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 3 tablespoons water
Directions
Step 1
In a medium saucepan, combine the white wine or vinegar, peppercorns, ginger, red pepper flakes, and dry sherry. Simmer the mixture over low heat for about 5 minutes.
Step 2
Add the anchovy and mustard seeds to the pot and simmer for another 3 minutes.
Step 3
Add the garlic and onion and cook for another 1 minute.
Step 4
Add the salt, sugar, cornstarch, and water to the pan and stir to combine thoroughly.
Step 5
Simmer the mixture for another 5 minutes or until it thickens slightly.
Step 6
Transfer the sauce to a blender or food processor and blend until smooth.
Step 7
Place the sauce in a jar and store it in the refrigerator for up to 1 month.
Tips
- If you find the sauce is too thick, add a little more water or white wine/vinegar to thin it out.
- The anchovy adds an umami flavor to the sauce, but if you are vegetarian or vegan, feel free to leave it out.
- You can also add a splash of Worcestershire sauce or soy sauce for additional flavor.
White Wine Worcestershire Sauce Recipe
Equipment
- A medium saucepan
Ingredients
- 1/8 teaspoon of fresh ginger contributing a zesty and invigorating flavor
- 1 pinch of red pepper flakes infusing a gentle kick of heat and adding complexity
- 1/2 teaspoon of cornstarch creating a silky and thickened texture to the sauce
- 1 1/2 teaspoons of sugar adding a touch of sweetness to harmonize the flavors
- 1 1/2 teaspoons of dry sherry enhancing the depth and richness of the sauce
- 1 1/2 tablespoons of water used to dissolve and blend the ingredients together
- 1/4 teaspoon of minced anchovy lending a savory and umami undertone to the dish
- 1/2 teaspoon of yellow mustard seeds providing a mild and pleasant tang
- 1/2 teaspoon of minced onion imparting a subtle sweetness and texture
- 1/2 teaspoon of salt enhancing the overall seasoning and balance of flavors
- 3/8 cup of tangy and acidic distilled white wine or white vinegar approximately 6 tablespoons, providing a delightful brightness to the dish
- 1/8 teaspoon of whole black peppercorns adding a subtle and aromatic hint of spiciness
- 1/2 garlic clove minced, adding a pungent and aromatic note
Instructions
- In a medium saucepan, combine the white wine or vinegar, peppercorns, ginger, red pepper flakes, and dry sherry. Simmer the mixture over low heat for about 5 minutes.
- Add the anchovy and mustard seeds to the pot and simmer for another 3 minutes.
- Add the garlic and onion and cook for another 1 minute.
- Add the salt, sugar, cornstarch, and water to the pan and stir to combine thoroughly.
- Simmer the mixture for another 5 minutes or until it thickens slightly.
- Transfer the sauce to a blender or food processor and blend until smooth.
- Place the sauce in a jar and store it in the refrigerator for up to 1 month.
Notes
- If you find the sauce is too thick, add a little more water or white wine/vinegar to thin it out.
- The anchovy adds an umami flavor to the sauce, but if you are vegetarian or vegan, feel free to leave it out.
- You can also add a splash of Worcestershire sauce or soy sauce for additional flavor.
Nutrition Information
Calories: 30 kcal
Carbohydrates: 4 g
Protein: 0.5 g
Fat: 0.1 g
Sodium: 252 mg
What to serve with White Wine Worcestershire Sauce?
White wine Worcestershire sauce is great on steak, chicken, pork, and fish. It’s also a great addition to salad dressings and marinades. Try it in mac and cheese, grilled vegetables, or baked potatoes for an added kick of flavor.
How to store leftover White Wine Worcestershire Sauce?
You can use leftover white wine Worcestershire sauce in an airtight container in the refrigerator for up to one month. To use it after that time, heat it gently and strain out any particles before using.
Can pregnant women eat this?
White wine Worcestershire sauce is generally safe for pregnant women, though it should be consumed in moderation. If you are concerned or have any questions, consult with your healthcare provider before consuming this dish.
FAQs
Is White Wine Worcestershire Sauce vegan?
Yes, this recipe is vegan and vegetarian-friendly. Feel free to leave out the anchovy if desired.
Can I substitute white wine for vinegar?
Yes, you can use either white wine or vinegar when making White Wine Worcestershire Sauce. The flavor will be slightly different depending on what you choose, but both will still provide a delicious depth of flavor to your dish.
Is White Wine Worcestershire Sauce gluten-free?
Yes, this sauce is naturally gluten-free since it does not contain any wheat products or additives. Be sure to check the labels of any additional ingredients to ensure they are also free from gluten before using them in this recipe.
Can White Wine Worcestershire Sauce be frozen?
No, this sauce cannot be frozen as freezing may alter its texture and taste. It should be stored in an airtight container in the refrigerator for up to one month. To use after that time, heat it gently and strain out any particles before using.
Can I add other spices to White Wine Worcestershire Sauce?
Yes, feel free to add extra spices such as cumin, smoked paprika, oregano, or turmeric if desired. Experiment with different flavor combinations until you find a combination that you like best.
Wrapping up
White wine Worcestershire sauce is a delicious and easy way to add flavor to your favorite dishes. With just a few simple ingredients, you can create an umami-packed condiment that will instantly elevate the flavor of any dish. You can try it with chicken, or fish for an added kick of flavor.
Please share this recipe with friends and family and let us know what you think! We would love to hear your feedback. If you have any questions or suggestions, please feel free to contact us at anytime.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.