Are you looking for a delicious sauce that has an elegant and complex flavor?
Then you need to try this White Wine Worcestershire sauce recipe.
With roots in India, Worcestershire sauce dates back to 1835 and has become a staple in British cuisine.
Legend has it that when Lord Sandys returned from India, he missed his favorite Indian sauce so much that he asked drugstore owners John Lea and William Perrins to recreate it.
And an English tradition was born.
This White Wine Worcestershire sauce recipe is similar to traditional Worcestershire sauce, except it has a more complex and delicate taste.
This sophisticated sauce will add great flavor to all your favorite dishes, including vegetables and sides.
The garlic and onion flavors pair well with the tangy white wine vinegar. However, it’s the anchovies that give White Wine Worcestershire sauce its distinctive flavor.
Read on for a delicious White Wine Worcestershire sauce recipe you can make at home in only ten minutes.
- 1 What Do You Need To Make White Wine Worcestershire Sauce
- 2 How To Make White Wine Worcestershire Sauce
- 3 Other Things To Consider When Making White Wine Worcestershire Sauce
- 4 White Wine Worcestershire Sauce Recipe
- 5 White Wine Worcestershire Sauce Recipe
What Do You Need To Make White Wine Worcestershire Sauce
White Wine Vinegar
Gives the Worcestershire sauce its tangy flavor.
However, you can substitute dry white wine instead of vinegar for a smoother-tasting sauce.
Used as a thickening agent.
It wouldn’t be British without the sherry.
I recommend a dry sherry for this recipe.
Intensifies the flavor of the sauce.
To save time, you can use garlic powder instead of fresh garlic.
However, I wouldn’t recommend using garlic salt as it will over season your sauce.
Fresh White Onion
Imparts more flavor to the sauce. To save time, you can substitute onion powder.
Adds exotic Indian flavor. If you don’t have fresh ginger, go ahead and use ground ginger.
The key to the unique flavor of Worcestershire sauce.
But be careful not to use too much. The intense flavor can overpower your sauce.
Balances out the vinegar.
Yellow Mustard Seeds
Deepens the tangy flavor.
Adds the right amount of peppery flavor.
Red Pepper Flakes
For a hint of heat. For a spicier sauce, add a pinch of cayenne pepper.
Salt and Black Pepper
I recommend using coarse sea salt and freshly ground black pepper.
Salt helps unlock the other flavors, but be sure you taste it, so you don’t over-season your sauce.
- Cutting board
- Knife (for the garlic and onion)
- Grater (for the ginger)
- Blender or spice grinder
- Non-reactive mixing bowl
- Whisk or spoon
How To Make White Wine Worcestershire Sauce
Step One: First, peel and finely mince the fresh garlic. Next, chop the onion and grate the fresh ginger.
Step Two: Then pour the white wine vinegar into a mixing bowl and add the cornstarch. Whisk until the cornstarch is thoroughly incorporated into the vinegar.
Step Three: In a blender, finely grind the yellow mustard seeds and black peppercorns.
Step Four: Add them to the vinegar with the rest of the ingredients and whisk well.
Step Five: Taste your sauce, adjust any ingredients, and season with salt and pepper.
Step Six: Serve immediately, or allow your sauce to age in the pantry.
Other Things To Consider When Making White Wine Worcestershire Sauce
What Can I Eat with White Wine Worcestershire Sauce?
White Wine Worcestershire sauce is an elegant sauce that pairs well with all kinds of meat.
However, you can use this versatile sauce for so much more.
- Its smooth and complex flavor enhances grilled meats, fruits, veggies, chicken, and seafood.
- Use it to add a delicious tangy flavor to fresh salads.
- Makes an excellent glaze for meatloaf.
- It’s a great dipping sauce for fries or fresh veggies.
- Makes a great marinade for chicken and fish.
- Mix it with your favorite pasta sauce for a burst of flavor.
- Substitute for traditional Worcestershire sauce in all your favorite recipes for a mellower flavor.
- Add it to olive oil for a zesty dip for crusty french bread.
- And it goes without saying, White Wine Worcestershire sauce pairs well with your favorite dry white wine.
Make More Than You Need
The great thing about this White Wine Worcestershire sauce recipe is that it improves over time.
So go ahead and double (or triple) the recipe.
Store extra sauce in the pantry, away from sunlight.
You’ll find that the flavors will mellow as it ages, and your Worcestershire sauce will taste even better than when you first made it.
However, avoid keeping it in the fridge, as it will thicken your sauce and change its flavor and color.
I always have some ready for a quick and easy mid-week chicken marinade full of flavor.
White Wine Worcestershire Sauce Recipe
- 1 cup of white wine vinegar
- 1 teaspoon cornstarch
- 1 ½ tablespoons sherry
- 4 tablespoons of water
- 2 cloves of fresh garlic, peeled and finely minced
- 1 teaspoon onion, finely chopped
- ½ teaspoon of freshly grated ginger
- 1/2 teaspoon anchovy, minced
- 1 tablespoon sugar
- 1 ½ teaspoons yellow mustard seeds
- ½ teaspoon of whole black peppercorn
- 1 pinch red pepper flakes
- Salt and pepper to taste
- Peel and finely mince the fresh garlic. Chop the onion and grate the fresh ginger.
- Next, put the white wine vinegar in a non-reactive mixing bowl and add the cornstarch.
- Using a whisk, mix until the cornstarch is incorporated with the vinegar.
- Using a blender or grinder, grind the yellow mustard seeds and black peppercorns.
- Then add them to the vinegar with the sherry, water, minced garlic, onion, ginger, anchovy, sugar, red pepper flakes, and salt.
- Whisk until all the ingredients are thoroughly blended.
- Taste your sauce and adjust any of the ingredients.
- Season with salt and pepper.
- Serve immediately or store in the pantry to allow your sauce to age.
Amount Per Serving: Calories: 40Total Fat: 1gCholesterol: 0mgSodium: 450mgCarbohydrates: 3gProtein: 1g
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Hello. I’m Jeremy – an experienced saucier who has worked in some of the top kitchens over the last few decades. With a love for sauces, food, and nutrition, I decided to create WeWantTheSauce. Here I share my knowledge and expertise; from ingredients and recipes to storage all the way through to recommendations for every sauce imaginable.