Worcestershire sauce powder is a versatile spice that packs some serious umami flavor.
By converting the classic tangy, savory liquid Worcestershire into powder form, you get all the same bold flavor notes - with the convenience of a dry seasoning and more ways to use it.
To understand Worcestershire powder, you first need to understand Worcestershire sauce. This savory, fermented condiment originated in Worcester, England in the early 1800s. According to legend, noblemen John Wheeley Lea and William Perrins were trying to recreate an Indian flavoring called garum - a fish sauce used in ancient Roman cooking.
Their first attempt at the anchovy-based sauce was so unpleasant, they barred the recipe. But months later, they found the aged, fermented sauce had mellowed into something delicious. Lea and Perrins began selling "Lea & Perrins Worcestershire Sauce" commercially in 1837, where it grew popular in Britain and beyond.
Traditional Worcestershire sauce ingredients are a blend of vinegars, molasses, garlic, anchovies, tamarind, onions, and spices. The aging and fermentation process allows all those bold flavors to meld into the beloved "Worcestershire" taste.
Worcestershire Powder Ingredients
To make your own Worcestershire powder at home, you'll need:
- Worcestershire sauce - The base of the powder. Use about 1 cup.
- Maltodextrin - A natural starch that absorbs moisture, allowing the sauce to dry into powder. Use 1⁄4 cup.
- Dried onions + garlic - Worcestershire flavor essentials. Powderize before adding.
- Sea salt - Enhances existing flavors. Use 1⁄2 tsp or to taste.
- Ground cloves + allspice - Provide warmth. Start with 1⁄4 tsp each.
You can also experiment by adding other umami boosters like anchovy powder, tomato powder, or dried mushrooms.
Tip: Look for MSG-free Worcestershire sauce to keep this homemade spice blend 100% natural.
How to Make Worcestershire Powder
Worcestershire Powder Recipe
Ingredients
- 1 cup Worcestershire sauce 1 cup.
- 1/4 cup Maltodextrin - A natural starch that absorbs moisture, allowing the sauce to dry into powder. Use 1/4 cup.
- Dried onions + garlic
- 1/2 tsp Sea salt
- 1/4 tsp each Ground cloves + allspice
Instructions
- Add 1 cup Worcestershire sauce and 1⁄4 cup maltodextrin to a small saucepan.
- Whisk thoroughly to fully combine. Heat over medium, stirring frequently, until thickened to a paste consistency.
- Spread paste evenly across a parchment-lined baking sheet. Bake at 200°F for 4-6 hours, stirring every 30 minutes, until completely dried.
- Allow to fully cool. Transfer dried paste to a spice grinder, food processor, or mortar and pestle. Grind into a fine powder.
- Transfer Worcestershire powder to an airtight container. Add remaining ingredients - dried onion/garlic powder, sea salt, allspice, and cloves. Shake vigorously to integrate flavors.
- And your homemade Worcestershire powder is ready to use! For an even deeper flavor, let it rest 1 week before using. This allows time for the spices and aromatics to fully marry.
Key Takeaway: Making Worcestershire powder is as easy as dehydrating Worcestershire sauce into a paste, grinding to a powder, and blending with spices.
Substitutions & Customizations
Once you master the basic Worcestershire powder recipe, try customizing it to suit your personal tastes! Here are some easy ways to put your own spin on this umami seasoning:
- Switch up the vinegar - apple cider, rice wine, red wine, distilled white
- Use an alternative sweetener like honey, brown sugar, or maple syrup
- Play with the blend of spices - cayenne, paprika, cinnamon, nutmeg
- Mix in other savory boosters - soy sauce, fish sauce, tomato powder
- Feature different dried veggies - onions, shallots, celery, mushrooms
There are so many potential ingredient combinations. Feel free to experiment and tweak recipes until you create your perfect custom Worcestershire powder creation.
How to Use Worcestershire Powder
This bold umami seasoning shines in endless dishes. Here's a taste of how to use it:
- Coat proteins before cooking - beef, chicken, pork, lamb, seafood, veg burgers
- Whisk into dips, spreads, dressings
- Season popcorn, fries, roasted veggies
- Blend into rubs and marinades
- Mix with breadcrumbs or flour for coating baked goods
- Add rich savory flavor to soups, stews, chilis
- Use like ranch seasoning on eggs, pizza, salads
You can also rehydrate your homemade Worcestershire powder. Whisk 1 teaspoon powder into 2 teaspoons water for an instant sauce or marinade.
For a truly unique treat, use it to rim Bloody Mary glasses! The Worcestershire flavor perfectly suits this bold tomato cocktail.
Key Takeaway: Worcestershire powder functions like liquid Worcestershire sauce but with a concentrated kick of flavor and no added moisture. It wonderfully seasons proteins, dips, veggies, snacks, and cocktails alike.
FAQs
How long does homemade Worcestershire powder last?
Properly stored in an airtight container away from light, it will retain peak flavor for up to 2 years.
Can I use Worcestershire powder on its own or should it be mixed with other spices?
You can certainly use it solo to coat meats, seafood or baked goods if you wish! But it also blends deliciously in spice rubs and marinade mixes.
What's the difference between Worcestershire powder vs. Worcestershire sauce?
While both provide that characteristic Worcestershire flavor, the powder offers convenience, longer shelf life, and concentrated taste. The sauce contains vinegar and moisture that can impact texture.
Is there a substitution if I don't have maltodextrin to make the powder?
You can use an equal amount of cornstarch or arrowroot starch instead. Dry milk powder also works. Just avoid wetter starches like all-purpose flour or the powder may clump.
Can I turn store-bought Worcestershire sauce powder into a liquid?
Yes! Combine 1 teaspoon powder + 2 teaspoons water to reconstitute it into Worcestershire sauce. Add more water for lighter flavor or less water for a more concentrated taste.
Why not just dry regular Worcestershire sauce on its own into powder form?
Ingredients like the vinegar prevent Worcestershire sauce from fully dehydrating into powder when dried. Adding the moisture-absorbing maltodextrin gives it the right texture.
Conclusion
From its origins as a rediscovered secret recipe in 19th century England, Worcestershire sauce has become a worldwide pantry staple.
Today, cooks can enjoy those same crave-worthy umami notes in the form of Worcestershire powder.
With a few simple ingredients and techniques, you can make your own flavored-packed powder at home.