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worsteshire sauce

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The recipe below for alton browns ceasar sounds amazing...

anyone know if they make worsteshire (wish i could spell it) without and anchovy paste in it? or whats a good replacement for it?

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  1. Well, Worcestershire sauce (R) is, I think, a trademark of Lea & Perrins, but if you google (another R?) it you will get faux recipes (example see link). Then just leave out the anchovy.

    Link: http://www.recipesource.com/side-dish...

    1 Reply
    1. re: SteveT
      c
      Caitlin McGrath

      No, it's not a trademark - other brands use the name. Lea & Perrin's is pretty much the Heinz or Tabasco of the stuff, though, i.e., the standard.

    2. Worcestershire sauce is, in the English pantheon of cooking, kind of like fish sauce in Thai food, or soy sauce in Chinese or Japanese cooking. It's a fermented fish sauce (based on anchovies), created in the old days prior to preservatives. The best substitute would likely be soy sauce, which has a similar flavor and is an ingredient in Worcestershire Sauce. Taste as you add, though, as soy sauce is saltier than worcestershire sauce.

      Link: http://www.epicurious.com/cooking/how...

      3 Replies
      1. re: DanaB

        "the English pantheon of cooking..."

        Yep, it's right up there with Marmite, Oxo and Bisto!

        Thanks for the chuckle.

        1. re: Kirk

          Your superiority complex must be based on - let me guess - Miracle Whip, ketchup, and I Can't Believe It's Not Butter...

          Or is it Splenda, fat-free mayo and "lo-carb" bread?

          Congratulations, colonial pal.

          1. re: Sir Gawain

            Actually, it's observation based on having spent more time than I care to think about eating really, really bad food in England and Canada. I admit my exposure to such foods was as much a matter of circumstance and family as it was choice, though.

            But that's how we become Chowhounds, right? Seeking out the best places and foods in spite of a sea of inferiority and mediocrity.

            Colonial or otherwise.

      2. p
        Professor Salt

        The Japanese version of Worcestershire sauce doesn't contain anchovies (typically, but check labels). It's not quite as tart / pungent as Lee & Perrins, and also substantially thicker. It's a pervasive condiment commonly used on tonkatsu (fried pork cutlets) and yakisoba (stir fried noodles).

        At a Japanese market, ask for tonkatsu sauce or "woostah" sauce, as the Japanese have corrupted "Worcestershire." A common brand is Bulldog.

        Image: http://www.quickspice.com/scstore/ima...

        1. I was flabbergasted when I read the label not too long ago on a bottle of Lea & Perrins at how little sodium there is in Worchestershire sauce! I'm newly sodium aware. I've always loved Worchestershire sauce, and now use it even more freely as a substitute for salt on meat (steaks, for instance).

          1. The only true worcestershire sauce - or 'the sauce', as it is called at our house - is produced in the town of Worcester on Wildes Lane - Worcestershire is about smack in the centre of England - by what was once Lea and Perrins. All others are mere copies of the original. No one person knows the exact recipe. Sadly Lea and Perrins no longer truly exists...it has been swallowed up by the french food manufacturer Danone...but they have continued to produce the product right there on Wildes Lane. And on the right kind of day, if you are standing in just the right place, the smell from the factory will just about knock you off your feet :-)