Worcester sauce.......

Discussion in 'Herbs, Spices, Dressings, Sauces and Dips' started by rascal, 17 May 2019.

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  1. rascal

    rascal Über Member

    do you use a lot of it. I use about between 5 to 10 litres a year. It seems you either love it or loath it. I have a Texan friend who detests it and calls it worst ever sauce,lol. I use it in stews casseroles sausage rolls sauces all sorts of things. There's a you tube article about how it came about. By sheer accident. The doco says they sell more to the USA than the uk. There's a factory in the states for the murican market.
    Do you like it?
    Russ
     
  2. TodayInTheKitchen

    TodayInTheKitchen Active Member

    Location:
    Detroit, MI
    I use it frequently. In my kitchen, red meat = worcester sauce.
     
  3. Shermie

    Shermie Veteran

    Location:
    Brighton, MA.
  4. medtran49

    medtran49 Über Member

    Location:
    SE Florida
    We mostly use purchased, but also make it for use in our BBQ shrimp recipe since it is not as good if you don't use the homemade. I actually prefer the homemade, but it's a PITA to make and quite time consuming so it is used only for special dishes.
     
  5. Yorky

    Yorky Uncomfortably numb Recipe Challenge Judge

    I may use around 500 ml per year.
     
  6. morning glory

    morning glory Obsessive cook Staff Member

    I use it a lot - both neat on things such as cheese on toast (including Welsh Rarebit) or fried eggs. But I also use i quite often in stews and casserole dishes. Its 'umami' flavour works well in all sorts of stews - particularly beef.

    I probably get through a few bottles a year but 5 to 10 litres is an enormous amount. :eek: I'm wondering if the sauce in NZ is much milder as with Lea and Perrins, a little goes a very long way.
     
  7. Yorky

    Yorky Uncomfortably numb Recipe Challenge Judge

    Bejasus, that's more than my beer intake!



    Well, not quite.
     
  8. Were I to make a list of things I must have in my kitchen, I wouldn't include Worcestershire sauce. But, I keep finding myself needing it when I make salad dressings (especially Caesar), sauces (like remoulades), and things like salmon cakes. So, while I could probably live without it, I do find that it makes enough things better that I wouldn't want to.
     
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  9. Shermie

    Shermie Veteran

    Location:
    Brighton, MA.
    It is a must-have with me also! I mainly use it to make some bbq sauce. It wakes up the flavor in a lot of things! The possibilities are endless!! :wink:
     
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  10. rascal

    rascal Über Member

    I too use in BBQ sauce and my garlic sauce.

    Russ
     
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  11. morning glory

    morning glory Obsessive cook Staff Member

    I thought you wouldn't eat anchovies @Shermie. :) You know it has anchovies in it? That's what gives it the unique umami flavour.
     
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  12. Yorky

    Yorky Uncomfortably numb Recipe Challenge Judge

    I also dislike anchovies but enjoy Worcestershire sauce. Don't know why.
     
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  13. morning glory

    morning glory Obsessive cook Staff Member

    Most people like anchovy if added judiciously as a seasoning - in the past I've often secreted anchovies into sauces and stews (they dissolve) and served to avowed anchovy haters - who have loved the food. Its a bit like Marmite - it you eat a neat teaspoon of it or slather it on bread too thickly its very salty and overpowering. But add a teaspoon to a beef stew and you will have Marmite haters loving it.

    Both Marmite and anchovy contain that special 'umami' flavour.
     
  14. ...if they don't know that's what it is. :laugh: It's salt, which most people like, and umami, which everyone likes (even if they can't quite put their finger on it). When people think of anchovies, they think this:

    anchovy_pesto_pasta_arneis_rivetti_20140219_48.jpg

    They get scared of the slimy little "worms" (as I've heard people call them) and they want no part of them. But, I know a lot of anchovy-haters who love Caesar salad dressing, which contains anchovies.
     
  15. Shermie

    Shermie Veteran

    Location:
    Brighton, MA.
    Well, only if they are mixed with something else to offset the saltiness.
     

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