White Wine Worcestershire Sauce was a product made by Lea & Perrins until quite recently. It was also known as “Lea & Perrins Marinade for Chicken” and was ultimately renamed as such. As far as we can tell, Lea & Perrins stopped producing white Worcestershire sauce altogether in 2017 and the last few were sold on Amazon in early 2018.
Now, at-home cooks (like us) come across recipes calling for White Wine Worcestershire Sauce, and what can we do? We created this recipe as a white wine version of Worcestershire sauce that can be used as a chicken marinade or in recipes that call for it, like our Classic Dijon Mustard recipe. Enjoy!
Makes: ~½ cup
Prep time: 15 minutes
Cook time: 5 minutes
White Worcestershire Ingredients:
¾ cup distilled white vinegar
1 T dry sherry
3 T water
1 tsp yellow mustard seeds
¼ tsp whole black peppercorns
1 garlic clove, chopped and put through garlic press
1 tsp onion, minced
¼ tsp fresh ginger, minced
½ anchovy, minced
1 tsp salt
Pinch red pepper flakes
1 T sugar
1 tsp cornstarch
In a small saucepan, heat mustard seeds and black peppercorns on medium-high heat for about 10 seconds. Add the garlic, onion, and ginger and stir for about 30 more seconds. The aroma should be pungent.
Add everything except sugar and cornstarch and bring to a boil. Reduce heat and simmer for 2 minutes.
Remove from heat and and strain to remove solids.
Return liquid to saucepan and whisk in sugar and cornstarch until sauce thickens slightly. Transfer to a glass jar with a tight-fitting lid and refrigerate.