White wine Worcestershire sauce is a variation on the traditional Worcestershire sauce that uses white wine vinegar instead of malt vinegar. It has a similar flavor profile but tends to be lighter and less robust than regular Worcestershire sauce. In this article, we’ll take a deep dive into understanding what white wine Worcestershire sauce is, how it’s made, how it tastes, what it’s best used for, and more.
What is Worcestershire Sauce?
Let’s start with a quick overview of regular Worcestershire sauce to understand where white wine Worcestershire comes from. Worcestershire sauce originated in Worcester, England in the early 19th century. It was originally developed by two chemists, John Wheeley Lea and William Perrins. The traditional recipe contains a blend of vinegars, molasses, sugar, salt, anchovies, tamarind, onions, garlic, and various spices and flavorings.
The ingredients are fermented together for up to 18 months in wooden barrels, which allows the flavors to meld and develop. The long fermentation process gives Worcestershire sauce its characteristic complex, savory umami taste. The sauce has a very strong flavor and should be used sparingly in recipes. A few drops can totally transform the flavor of soups, stews, marinades, sauces, and more. It’s considered indispensable in classic British and American cuisine.
How is White Wine Worcestershire Different?
White wine Worcestershire sauce keeps most of the ingredients and flavor profile of regular Worcestershire intact. The main difference is that it substitutes white wine vinegar for the malt vinegar traditionally used. White wine vinegar has a milder acidity and fruitier flavor than malt vinegar.
As a result, white wine Worcestershire sauce ends up with a lighter, slightly sweeter and less pungent taste. While regular Worcestershire sauce is very bold, the white wine version offers a more subtle and refined flavor. It contains notes of white wine, molasses, tamarind, garlic, and warm spices. The anchovy gives it a savory umami quality.
Ingredients
A typical white wine Worcestershire recipe includes:
- White wine vinegar
- Molasses
- Sugar
- Salt
- Tamarind
- Onions
- Garlic
- Spices like cinnamon, clove, cardamom, nutmeg
- Anchovies
The ingredients are combined and aged in wooden barrels for up to 18 months, just like regular Worcestershire sauce. Occasionally other ingredients like lemon juice or orange peel may be added as well. But the substitution of white wine vinegar for malt vinegar is what gives it its distinctive flavor.
How Does it Taste?
So how does the taste actually compare between white wine and regular Worcestershire sauces? Here’s a breakdown:
- Regular Worcestershire: Very bold, pungent, spicy and complex flavor. Strong vinegar tang.
- White Wine Worcestershire: More subtle and refined flavor. Sweeter with fruity notes from the white wine vinegar. Less vinegary tang.
While regular Worcestershire sauce packs some heat, the white wine version is more mellow and rounded. It has a nuanced sweet-savory flavor profile. The white wine gives it a light fruitiness while the long fermentation lends a complex, umami richness. The anchovies add a subtle salty and meaty quality.
How to Use White Wine Worcestershire Sauce
White wine Worcestershire sauce can be used in many of the same recipes as regular Worcestershire to add deep, savory flavor. Here are some of the best ways to use it:
Marinades and Sauces
Add a few dashes of white wine Worcestershire to marinades and sauces for meat, fish, chicken or vegetables. It’s excellent in salad dressings and dipping sauces as well. Its balanced sweet-tangy flavor brightens up any sauce.
Soups and Stews
White wine Worcestershire helps enhance the umami flavor of soups and stews. It’s perfect in tomato-based soups as well as chowders and beef stews.
Casseroles and Pot Roasts
Stir a dash of white wine Worcestershire into the liquid for casseroles, braises and pot roasts. It will amplify the savory flavors as the dish cooks.
Gravies and Pan Sauces
Splash some white wine Worcestershire into gravy or pan sauces for extra depth. It balances the flavors and adds a tangy zing.
Bloody Marys
For a fun twist on the classic Bloody Mary cocktail, use white wine Worcestershire instead of regular. It results in a lighter, fruitier flavor.
Eggs
Add a dash or two of white wine Worcestershire to scrambled eggs or omelets. It provides a tasty savory kick.
Substitutes
In a pinch, here are some adequate substitutes if you don’t have white wine Worcestershire sauce on hand:
- Regular Worcestershire sauce – Use about half the amount called for, as regular Worcestershire is much stronger.
- White wine vinegar + molasses + seasonings – Approximate the flavor by combining white wine vinegar with small amounts of molasses, salt, garlic powder, onion powder and other spices.
- Soy sauce + white wine vinegar – Combine at a 1:1 ratio to mimic the salty-tangy flavor.
- White wine + vinegar + seasonings – Mix some white wine with a bit of white wine vinegar and savory seasonings.
Keep in mind that none of these subs will replicate the exact complex flavor of fermented white wine Worcestershire sauce. But in a pinch they’ll work well enough in most recipes.
Where to Buy White Wine Worcestershire Sauce
White wine Worcestershire sauce can be found at most large grocery stores, often right next to the regular Worcestershire sauce on the condiments aisle. Some popular brands to look out for include:
- Lea & Perrins White Wine Worcestershire Sauce
- Heinz White Wine Worcestershire Sauce
- French’s White Wine Worcestershire Sauce
- Wizard’s Organic White Wine Worcestershire Sauce
You can also find it at warehouse stores like Costco or Sam’s Club. If your local grocery store doesn’t carry it, check specialty gourmet shops or order it online. Amazon has a wide selection of brands available.
How to Make Your Own
It’s also totally possible to easily DIY white wine Worcestershire sauce at home. Here is a basic recipe to try:
Ingredients
- 1 cup white wine vinegar
- 1/4 cup water
- 1/4 cup white sugar
- 2 tablespoons molasses
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 anchovy fillet, minced
Instructions
- Combine all ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar.
- Once boiling, remove from heat. Allow to cool completely.
- Transfer mixture to an airtight container and refrigerate for 1-2 weeks to allow flavors to meld.
- Strain through a fine mesh sieve before using. Discard anchovy fillet.
- Store homemade white wine Worcestershire sauce in the fridge for up to 3 months.
This easy homemade version captures the tangy-sweet flavor of white wine Worcestershire sauce beautifully. Adjust ingredients to suit your tastes – add more vinegar for extra zing or increase spices for a warmer flavor. Letting it rest for a couple of weeks allows the flavors to fully develop.
Common Questions
Is it gluten-free?
Most major brands of white wine Worcestershire sauce are gluten-free. Always check the label to be sure, but generally white wine Worcestershire sauce does not contain gluten ingredients.
Is it vegan?
No, traditional white wine Worcestershire sauces are not vegan because they contain anchovy extract. There are some vegan variations available that omit the anchovies, but always check the label if you need a vegan option.
How long does it last after opening?
An opened bottle of white wine Worcestershire sauce will stay good in the fridge for about 1 year. The vinegar acts as a natural preservative allowing for a long shelf life.
Should it be refrigerated?
Yes, it’s best to store white wine Worcestershire sauce in the refrigerator after opening to maintain freshness. The fridge will help prevent any mold growth.
Is it spicy?
No, white wine Worcestershire sauce generally doesn’t contain much heat or spiciness. It has a complex savory flavor but is not spicy hot. However, some gourmet or artisanal versions may contain extra spices that add a little kick.
Conclusion
White wine Worcestershire sauce puts a lighter, fruitier spin on the traditional bold and pungent Worcestershire flavor. The substitution of white wine vinegar gives it a more mellow, well-rounded tanginess. While regular Worcestershire sauce packs some serious heat, the white wine version offers a more subtle and refined flavor profile. It can be used similarly in recipes but results in a less vinegary punch.
Look for white wine Worcestershire sauce next to regular Worcestershire at well-stocked grocery stores. Or try making your own quick homemade version for full flavor control. A dash or two of this sweet-savory sauce can enhance the umami richness of proteins, soups, gravies, dressings, and more. Give white wine Worcestershire sauce a swirl the next time a recipe calls for a touch of savory depth!