Worcestershire Sauce 300 ML

₨ 955

Worcestershire sauce is a liquid condiment created in the city of Worcester in Worcestershire, England during the first half of the 19th century. Worcestershire sauce is frequently used to enhance food and drink recipes. It is also used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavor salads and side dishes.

Razmin Worcestershire sauce can be used in many ways during cooking or as a condiment. It is often used as an ingredient in marinades or is brushed onto meat, fish, or poultry as it is grilled, fried, or baked. It can be used when steaming, grilling, or stir-frying vegetables.

It adds a sour flavor to your everyday culinary and makes your barbeque, Chinese, Italian and other favorite cuisines more delicious and pungent.

Ingredients:
Water, Spices, Sugar, Vinegar, Salt, Onion Powder, Garlic Powder, Caramel (E 150C), Xanthan Gum (E 415)

Size(s):
700 ML, 300 ML

Out of stock

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Description

Available Recipes

Worcestershire Sauce Marinade for Steaks

Worcestershire Sauce Marinade for Steaks

This recipe is a quick and easy way to create flavourful grilled steaks.
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Ingredients
  

  • 4 New York Strip Steaks 12-to-14-ounces each, trimmed of excess fat
  • 4 Teaspoons Olive Oil
  • 4 Teaspoons Coarse Salt
  • 2 Teaspoons Ground Black Pepper Freshly
  • ½ Cup Razmin Worcestershire Sauce 

Instructions
 

  • Pour the Worcestershire sauce over the steaks. Flip to coat the steaks. Let the steaks marinate in the Worcestershire sauce for 30 minutes to an hour.
  • Light the charcoal about 15 minutes before you want to grill.
  • Sprinkle half the garlic powder, onion powder, and pepper on the steaks. Flip the steaks and sprinkle the rest the spices on the other side of the steaks.
  • Spread the coals out.
  • Place the steaks on the grill. Grill for 4 – 6 minutes depending on how close the steaks are to the heat source.
  • Flip and grill for another 4 – 6 minutes.
  • Flip and grill for 2 – 3 minutes.
  • Flip one last time and grill for an additional 2 – 3 minutes.
  • Remove the steaks from the grill and allow them to rest for about 5 minutes before serving.

Worcestershire Sauce Sticky Barbecue Chicken

Worcestershire Sauce Sticky Barbecue Chicken

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Ingredients
  

Barbecue Seasoning

  • ¼ Cup Smoked Paprika
  • 2 Tablespoons Light Brown Sugar
  • 2 Teaspoons Chilli Powder
  • 2 Teaspoons Garlic Powder
  • 1½ Teaspoons Pepper

Chicken and Assembly

  • 12 Skin-on, bone-in chicken thighs (about 4 lb)
  • 2 Lemons Zest and Juice
  • 2½ Teaspoons Salt
  • 5 Tablespoons Barbecue Seasoning Divided
  • 1 Tablespoon Vegetable Oil Plus more for grill
  • 1 Small Onion Finely chopped
  • 3 Cloves Garlic Finely chopped
  • 2 Tablespoons Light Brown Sugar
  • ¾ Cup Ketchup
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Unsulfured Blackstrap molasses
  • 1 Tablespoon Mustard
  • 1 Tablespoon Chilli Sauce
  • 1 Tablespoon Worcestershire Sauce

Instructions
 

Barbecue Seasoning

  • Whisk paprika, brown sugar, chili powder, pepper and garlic powder in a small bowl to combine. Makes about ½ cup.
  • Do ahead: Seasoning can be made 1 month ahead. Store airtight at room temperature.

Chicken and Assembly

  • Combine chicken and lemon zest and juice in a large bowl; toss to coat. Sprinkle with salt and 4 tbsp. seasoning and toss again to evenly coat. Cover and let chill at least 2 hours and up to 12 hours.
  • Heat 1 Tbsp. oil in a medium saucepan over medium-high. Cook onion and garlic, stirring occasionally, until tender, about 3 minutes. Add brown sugar; cook, stirring constantly, until sugar turns a shade darker, about 2 minutes. Add remaining 1 Tbsp. seasoning; cook, stirring, until fragrant, about 30 seconds. Add ketchup; cook, stirring, until slightly darkened in color, about 2 minutes. Stir in vinegar, molasses, mustard, hot sauce, and Worcestershire sauce. Bring to a boil over high heat; cook, stirring, 2 minutes. Let cool 5 minutes. Transfer to a blender and purée until smooth. Set sauce aside.
  • Prepare a grill for medium-high indirect heat(for a charcoal grill, bank coals on 1 side; for a gas grill, leave 1–2 burners off). Lightly oil grate. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over to indirect heat, cover, positioning vent over chicken if your grill has one, and grill, turning every 5 minutes or so, until an instant-read thermometer inserted into the thickest part of thighs registers 140°–145°, 18–25 minutes. Uncover grill and continue to grill, basting with reserved sauce and turning occasionally, until thermometer registers 165°, about 10 minutes longer.

Additional information

Weight 300 g