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Worcestershire sauce...

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I had always only used Worcestershire sauce in micheladas, bloody marys, and welsh rarebit. (and one day, if my husband eats meat, and I cook hamburgers, there too.) Last night, I blanched and shocked some broccoli, and then saute it in olive oil with chili peppers, minced garlic, and lemon zest. I had hoped to add anchovies, but our guests aren't fond of them. It really needed something, so, on a whim, I added a few heavy handed dashes of worcestershire sauce and it was magical. I served it with a fried egg, and some toasted thick turkish bread that was toasted and rubbed with garlic as a starter. Where else have you found it to create a vast improvement?

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  1. I secretly add it to my salad dressing for spinach salad to add a little salty-meaty kicky.

    1. I use it in tomato-based pasta sauces as it adds a rich flavour to them and as an ingredient for various marinades (both for meat and fish). I find that it does help bring out other flavours.

      1. relizabeth, great idea. i have to ask, though, since you said that "I had hoped to add anchovies, but our guests aren't fond of them" : did you guests love the broccoli dish with the worcestershire?

        i think it's funny how people just KNOW they don't like something! LOL!

        1. Hopefully your guests don't know that worcestershire is made of anchovies!

          I use it all over the place, especially with red meat. Couldn't make meatballs/loaf, pot roast or burgers without. But also fish sauces like scampi or fra diavolo. All marinades. Tomato based grain dishes like Spanish rice. Good with green beans, greens, spinach salads, mushrooms. Anything that calls for fish sauce, even though I have that too. Just watch out if you're feeding vegans!

          1 Reply
          1. re: coll

            Everyone happily ate up the broccoli. I'm not entirely sure, but I think one of our guests would have been fine with anchovies. But his 11 year old son seemed a bit picky - didn't eat the risotto, much of his full english breakfast or sweet and sour chicken- but eagerly lapped up the broccoli.

          2. In Soups, stews, gumbos, burgers, BBQ sauces, BBQ mops, party mix, gravies, BBQ Shrimp, Dips to name a few...........

            1. Almost anything except ice cream!

              1. I make my own salad dressings and use it in addition to anchovies in many (Green Goddess, Cesary, Garlic). I love Lea & Perrins and it adds just the right amount of kick.

                I also like it with cheese. At holiday time, I make these tangy homemade cheese crackers and put some in , then roll them in nuts and slice. Wonderful!

                1. Flank steak marinade, meatloaf and mac and cheese.

                  1. I learned from my Dad to put it on eggs. I rarely make eggs at home for myself without a splash of worcestershire on my eggs (or on the toast I'm eating with the eggs).

                    If I am making a veggie dip - herb dip, onion, spinach, etc. - I usually add a couple splashes.

                    1. Marinades and, on the bloody mary theme, in tomato soup.

                      1. Love in all kinds of dishes, and only the original Lea and Perrins will do. BTW, do you know how it was named? A tipsy Brit, upon eating it, asked, "what's dis here sauce?"

                        1 Reply
                        1. re: steakman55

                          and then the english county was named after that? ;-).

                        2. spaghetti sauce ;-) i know it sounds weird but it really makes it special.

                          1 Reply
                          1. re: littlew1ng

                            I put it in my meatballs in my meat sauce, or a big dash in marinara. Not weird at all, an Italian told me this secret.

                          2. It's excellent in chili!

                            1. How do you make your Micheladas? Ratio of beer to secret sauce?