Sauce wrestler or sauce narsharab - the choice is yours

Without sauces today most dishes are not served. Sour, sweet, salty, peppery, spicy and many others, they decorate the table and make variety in the usual food. Among a huge number of varieties we note the Worcester sauce (it is also Worcester, Worcestershire, Worcestershire). This liquid mixture of an incredible amount of spices and seasonings is very popular in many restaurants. Really, why not? To create a piquant note, just add 2-3 drops of Worcester sauce to the dish.

Today there are two theories about how the Worcester sauce originated. According to the first story, once the ex-governor of Bengal, Lord Marquez Sandis, brought in 1837 to Worcester from India the sauce he liked. When the seasoning was over, he ordered a sauce for a similar recipe at a local pharmacy. But the received order little resembled the original. In frustrated feelings, the lord refused the order, and the sauce was sent to the basement. Time passed, and a container of liquid fell into someone's hands. Having appeared for a long time, the sauce acquired a very specific taste, which gave him a second life.

The second story says that Marquez did not order a groceries sauce at the pharmacy. Recipe, he trusted to learn, or rather, to recreate the genius of chemistry, William Perrins and John Lee. Thanks to them, the taste of this seasoning has become famous in many parts of the world, and allows many chefs to create real culinary masterpieces.

Nowadays, only Lea & Perrins product is considered to be a "real" Worcester sauce, the rest just imitate it. To understand how many ingredients really contain a soup grocer made from the original recipe is not easy. According to one data, there are 20 of them, others are as many as 40. Thus, it is known that the Worchester sauce contains anchovies, aspiku (meat broth concentrate, skim and clarified), melissa, tamarind. The main "highlight" of the production is that the mixture of spices is aged in oak barrels.

The sorceress sauce has a rather specific sweet and sour taste with a pronounced piquant note that you can not confuse with anything. This liquid seasoning is used for dressing salads (up to 2 drops, for example, in Caesar salad), stewed dishes (stew, roast beef), meat (marinating, frying, stewing), fish and even fried eggs.

Summarizing the above, it should be noted that the vorchester sauce is not meant to change the taste of dishes, it decorates them. Do not forget about the dosage of its use - do not regret, but treat respectfully the taste of other products.

Digging further in culinary delights and sorting out the themes of sauces, we can also highlight a sauce created in the territory of near abroad. It has also become an integral part of many restaurant dishes. Meet the sauce Narsharab! The recipe for this liquid seasoning is known to the people of the Caucasus for many centuries, and the taste that it gives to dishes is known from small to large in the Middle East.

Unlike the incredibly difficult in the process of creating a Worcester sauce, this Azerbaijani seasoning is not difficult to prepare at home. The sauce is distinguished by a burning sweet and sour taste, which perfectly combines with meat (especially with game) and fish. For its preparation, we need pomegranate juice - 0.5 liters, salt, sugar and pepper - a pinch of red and black.

Preparation begins with the fact that the pomegranate juice is evaporated . Do it better on a slow fire. The liquid should be stirred constantly so that it does not burn out. Evaporate at least a fifth. When the desired viscosity is not more than 5 minutes, add pepper, naturally, to taste, as well as salt and sugar. The liquid must acquire the consistency of sour cream. Now you have your own cooking sauce.

Enjoy your meal!