Vegan Worcestershire SauceMADE BY BOURBON BARREL FOODS IN LOUISVILLE, KENTUCKY
Katie Workman says...
"I love this because sometimes when I'm making a vegetarian Fork in the Road variation of a recipe in Dinner Solved!, I realize the Worcestershire sauce in the recipe (which usually contains some sort of fish) is keeping it from being fully vegetarian. Now, no worries." —Katie Workman, cookbook author
Worcestershire sauce is an old condiment. As in Ye Olde.
Based on fermented fish sauce garum from ancient Rome, the modern version was first made popular in England during the 1830's when it was used to flavor meat dishes and drinks. Today it's most typical formulation is mass produced and made from anchovies, malt vinegar, tamarind, and onion.
This iteration is a huge leap forward in the evolution of Worcestershire – it's made with no fish! Instead, the masters at Bourbon Barrel combine sorghum, apple cider vinegar, tamarind and their all-natural, small-batch soy sauce. It is then aged in some of the Bluegrass State's finest bourbon barrels. The taste is exceptional.
tip of the tongue
Mix cream cheese, shredded cheddar and havarti, onion and garlic powder with a few tablespoons of Worcestershire. Chill, then form into a ball and roll in smoked pepper. YUM!