White Wine Worcestershire Sauce Recipe
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.
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Servings: 0
Calories: 33kcal
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.