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Boston's Barbara Lynch's Worcestershire Sauce Recipe in NYT

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BL gives her Worcestershire sauce recipe in todays NYT. Having made my own more then once, it is not Worcestershire if it does not include anchovies. Her cheat is to use fish sauce. Not the same. Take a look at your bottle of Lea and Perrins...

She also skips the tamarind, and quite a few of the necessary spices. Sure I am being a curmudgeon, but that's how I roll ;-)

http://www.nytimes.com/2009/10/18/mag...

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  1. Sorry, but it's Lea and Perrins, and it's Worcestershire sauce.

    1 Reply
    1. re: chickendhansak

      Thanks, I used to proofread for a living. I think in my post-proofreading days I don't concern myself quite some much with spelling.

    2. I refer to it as Lea & Perrins's, but that's how I roll.

      http://mcslimjb.blogspot.com/

      3 Replies
      1. re: MC Slim JB

        I was wondering if someone would spot the ampersand. That is correct of course.

        Most people in the UK call it Worcester sauce rather than Worcestershire sauce, in my experience. A similar condiment without anchovies hails from Sheffield: http://en.wikipedia.org/wiki/Henderso...

        1. re: chickendhansak

          Actually, the ampersand was sort of inadvertent: I was going for the superfluous apostrophe+s.

          http://mcslimjb.blogspot.com/

          1. re: chickendhansak

            Henderson's is similar but it's no substitute for the Worcestershire sauce that Sharwood's used to make, which BTW was anchovy-free. Given that it was manufactured in the UK by a company with royal warrants and was still labeled "Worcestershire Sauce," I'm guessing that it can still be WS without anchovies.

        2. Fish sauce is WAY different then whole mashed anchovies. I have both in my cupboard.

          1. On further consideration maybe I'm just bustin' on a celeb chef for the heck of it. Any recipe for home made Worcestershire is a good thing, and probably darn tasty.

            Personally I added raisins, anchovies, tamarind and additional spices to the version I made and it rocked. Heck, give it a whirl, make your own, you won't be dissappointed.

            2 Replies
            1. re: StriperGuy

              Now you're talking, I found the NYT recipe just a shadow of the real thing.

              1. re: bushwickgirl

                Bravo. I really did think that recipe lacked depth and punch!

            2. I actually made the Lynch version over the weekend. It's a bit tomato-y and a bit cardamom-y and a bit vinegar-y, and I'm not so sure I like-y. I should've paid more attention to the cardomom - I didn't have powder, so I ground the whole seeds myself, making the flavor quite pronounced in the final version. I thought I might try the 1876 fermented version next.

              Striper Guy, would you be willing to share your recipe?

              1 Reply
              1. re: Valyn

                I just kind of did mine as I went. Can't say I have a recipe per say but it was very good.

                The key things I added were Tamarind paste which can be bought at Asian grocery stores. The best kind comes in a squarish plastic pack about 4" x 4" x 1". I also added good italian anchovies which come packed in salt and some raisins as well. That rounded things out nicely.