Worcestersky sauce than to replace and how to do without soy sauce and anchovies

Than to replace anchovies it is difficult to tell if it is a question of fresh fish. For the first time we learned that this is the fish on the island of Shikotan, when with the student group they famously laid the fish in jars, working at the factory, processing saury, sea cabbage, herring and other products. The anchovies resorted to snatching from our hands the local mistresses, whom we unknowingly threw into waste, because we were told that this was not a commercial fish.

Then we began to put it aside on the tray, and in the evening we pressed it in the frying pan. A friend who never ate any fish, the anchovies weaved for both cheeks, so they were delicious. Canned food from them (in jars) can not be compared to fresh fish. As a rule, they are tough and very salty. You can replace them with sprat or paste (sold in tubes) from anchovies.

Many do not like the taste of soy, so they often ask how to replace soy sauce. Due to its specifics, it is rather difficult to replace it. You can try different varieties and take sauce from different manufacturers to compare and choose the best. If strongly disliked his taste, then try to change (depending on the dish that is prepared) for apple cider vinegar, just vinegar, take sour berries or balsamic vinegar. This is in salads, and if used as a spice, then use ketchup, mustard, mayonnaise or lecho.

Mysterious sauce from Worcestershire

Frequently questions are asked about what a Worchester sauce and Worcesters sauce is about to replace. Worcestershire, Worcester or Worcester are different names for the same sauce. Sauce from the English county of Worcestershire sauce has become famous all over the world because of its ingredients in the amount of at least 25 (and the exact composition is still kept in strict confidence), a special manufacturing technology and a very peculiar taste.

The story of its creation has more than one version, but the county's name has remained faithful. One of the creators is Lord Markus Sandy, as well as the first sellers (and experimenters): the apothecaries John Leah and William Perrins went down in history as the creators of the sauce.

Sauce is made only in production and never - at home. Therefore, wondering about what Worcestershave sauce than you can replace, you run the risk of getting an answer: nothing. It is a fish and vegetable mixture with a set of certain spices. The legend says that for the first time, he had such a strong smell that he was put in a warehouse and forgotten there. Only two years later he was discovered. Perhaps it was specially held for such a long time to achieve a certain concentration, which is still very strong. Sauce is not used spoons - drops.

Worcestershire sauce is one of the most important components of the cocktail called Bloody Mary and Caesar salad. In such dishes and drinks it is unlikely to answer the question: "Worcester sauce: what to replace?", Because it is unlikely to replace them where they are the center of the entire culinary composition. Then it will be no longer Caesar and not Bloody Mary. Or English dishes with a strong Russian accent.

Therefore, if you want to receive just such a combination of products, as in the recipe, then buy a Heinz sauce or "Lee and Perrins" sauce. Otherwise, replace what you want, because you still will not find anything like that, the desire is not feasible, whoever you ask "Worcester sauce: what to replace?". On the Internet, there are many recipes for preparing sauce under this name, but it is unlikely that at least something approximate to taste. Just another good sauce, but not a Worcester.

What and what can I replace

As it was written above - anchovies are replaced with sprats or as the author of one of the recipes said, "worker-peasant" herring. Mascarpone is made from a very fat cream with the addition of wine or wine vinegar. Has a delicate creamy taste. If you do not get it in the store, you can replace it with fat cottage cheese, after wiping it. Balsamic vinegar is replaced with wine, fennel - celery cherubkov, capers olives and olives, and coconut milk - coconut shavings.