||[Nov. 11th, 2007|01:13 pm]
Tantalizing the world one tastebud at a time...
A quick question for those who share my anchovie aversion... what do you use if a recipe calls for Worcestershire sauce? I usually just skip it, but I know it does add a lot of flavor and was curious to see if anyone had found something comparable (minus the fishies)?|
Um, have you ever just tried using it? Really, it doesn't taste like fish/anchovies at all, so you might find that it's okay for you. (Unless you're actually allergic to fish, of course.)
In Chinese cooking I have seen Worcestershire sauce suggested as a substitute for Chinese black vinegar in a couple of recipes, so the reverse might work also.
*raises hand* I learn something new every day on LJ!
Yeah, it's an allergy unfortunately... like I said, I usually just skip it and it's no big deal, but I was curious as to what might taste similar/have the same effect. Thanks for the suggestion!
Soy is a good idea... I hadn't realized that anyone made vegan Worcestershire (though why I'm surprised, I don't know, there are veggie/vegan alternatives for just about everything!). Might have to try to find that. Thanks!
*snort* It is a sad, sad state of affairs when I can't get a condiment sent to me because it might blow up. Bah.
Anywho, I'm now on a hunt for veggie versions that might be available in the US. Now that I know they exist I have to find one and make my family eat it. :D
2007-11-11 07:11 pm (UTC)
You can substitute an equal amount of soy sauce, or even Dr Bragg's Liquid Aminos
if you've got them on hand. Balsamic vinegar can also work depending upon the recipe. I'm allergic to soy so I often substitute in the opposite direction. Seems to work just fine!
Oh, good call on the balsalmic... will have to try that. Thanks!
Worcestershire Sauce has anchovies in it? Well. Learn something new every day.
Heh, I know. If you look at the ingredients though, it's got a little bit of pretty much everything in it. Not exactly an allergy-friendly sauce, especially when it gets down to the end and just lists the vague "flavoring"... who knows what that might be! :p
What about oysters? Can you have those? Oyster sauce is somewhat similar -- but do check the ingredients list in cases there could be anchovy trace and you're lethally allergic.
Vietnamese Nam Pla might work (maybe in combination with soy sauce), but that might also be made on anchovy-like fish, so again -- check the ingredients.
Other than that -- maybe a combination of meaty bouillon of some kind, salt, and a little vinegar?
You can get vegetarian versions - might be worth asking around on vegetarian/vegan message boards, or checking health food shops near you. The Hawkshead Relish Company
make a good one (and a lot of good pickles and chutneys as well) but I don't know how much bother it would be to get it shipped outside the UK.
I don't think you're likely to get the same flavour from fish or seafood sauces (although it may still taste good) - the main flavour in Worcester sauce is the combination of spices, rather than fish. I'd experiment with a dash of vinegar and a pinch of any ground spices you can identify from the ingredients list. Cloves are probably in there somewhere.