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Worcester à la Française

This can only be described as a French twist on Worcestershire Sauce, using ingredients available in France (and clearly the main ingredient is not even French so take the title with the irony that was intended!
Use in soups, stews, cassoulet. Probably not in your Bloody Mary.
Perfect addition to your Croque-Monsieur/Madame/Mademoiselle
Print Recipe

Ingredients
  

  • 2 tbsp balsamic vinegar or vinaigre de Banyuls if you want to be more French
  • 1 tbsp soy sauce or tamari
  • ½ tsp Dijon mustard
  • ½ tsp lemon juice or wine vinegar
  • ½ tsp brown sugar or honey
  • pinch garlic powder
  • pinch onion powder

Optional

  • tiny pinch clove or allspice
  • pinch cayenne optional heat
  • touch miso paste

Instructions
 

  • Whisk everything together in a small bowl, or in fact use a small jar with lid closed tight and shake it up
  • Taste and adjust: more sugar if too sharp, more lemon if too sweet.
  • Let it sit for 10–15 minutes to meld the flavours.
  • Store in the fridge for up to a week. Shake before using.
Tried this recipe?Let us know how it was!