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Lea & Perrins (Worcestershire Sauce)

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Lea & Perrins (Worcestershire Sauce)

Old 14th Apr 2019, 16:27
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Lea & Perrins (Worcestershire Sauce)

Itís a weird substance and thereís nothing else quite like it.

It just struck me as strange that Iím sat here, 4000 miles from Worcester, putting it on my macaroni cheese. And it got me wondering.

What do you do with it?!

BV
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Old 14th Apr 2019, 16:32
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I think it's a fishy story.
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Old 14th Apr 2019, 16:53
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I put it on cheese on toast and into some stews and the like. Always got a bottle in the larder. Used to like Worcester Sauce flavoured crisps though I doubt they'd ever been anywhere near a Lea and Perrins bottle.
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Old 14th Apr 2019, 16:55
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A splash or two on many of the "on toast"toppings; sardines, cheese or beans for example, and I often add it to gravies. Almost any pork, beef or lamb one-pot dish benefits from a good sprinkling either during cooking or on the plate, and it's a useful addition to many marinades. Certain soups taste better for a touch of it too.
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Old 14th Apr 2019, 16:59
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Though the tastier of the two (at least for my tastes), it's main detraction is that it lacks the consistency that allows HP to stay on a sausage.
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Old 14th Apr 2019, 17:05
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Mmmmm...

I think Iím only just realising that I should be using it much more often. It has a great depth of flavour and a great tang.

What have I been doing all these years?!

BV
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Old 14th Apr 2019, 17:23
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Used to like Worcester Sauce flavoured crisps though I doubt they'd ever been anywhere near a Lea and Perrins bottle.
Make yer own treadi!

1. Coupla shakes of L&P into an opened bag of (good) slightly salted crisps (chips for cousins)

2. Shake it all about

3. Enjoy!
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Old 14th Apr 2019, 17:24
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One of its main contents is anchovies - which are great 'flavour accelerators' - so it can go on anything, certainly cheese, certainly dark meats (or gravies/sauces with) and - perhaps surprisingly - fish, with caution.

Last edited by Senior Paper Monitor; 15th Apr 2019 at 10:09.
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Old 14th Apr 2019, 17:31
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Bloody Mary, with or without vodka.
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Old 14th Apr 2019, 17:34
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It is essential for a sauce I make to go with steak. Fry finely chopped onion and garlic in olive oil, add a pinch of salt and some oregano, add thinly sliced mushrooms and more olive oil, when everything is cooked, progressively add Worcester sauce and double cream until you have gone through about half a bottle of sauce and a half pint of cream. Pour it over a thick sirloin and serve with big chunky chips.

I always made a point of cooking this for prospective girlfriends who would inevitably ask what the sauce was called. Well, I call it "knickerdropper" sauce and it never failed.

Thank you Lea & Perrins.

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Old 14th Apr 2019, 17:57
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Well, I have just demolished two very lovely Bloody Mary's which wouldn't have been half as nice without the addition of a good glug of Worcester Source. It'd also nice drizzled on cheese on toast.
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Old 14th Apr 2019, 18:03
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Outside the box.

Any budding Masterchef contestants want to claim a sweet use for the sauce?

Eton Mess drizzled with WS? Creme brŻlťe with a WS glaze perhaps?

Iím not saying Iíd eat it but stranger things have happened.

BV
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Old 14th Apr 2019, 18:08
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Bloody Mary, with or without vodka.
The latter, in this neck of the woods, is known as a Virgin Mary.
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Old 14th Apr 2019, 18:24
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I note that the RAF Club’s Gourmet Dinner at the end of April has one course which includes : Spring Lamb cutlets, minted pes (sic), Lamb hash, Worchester (sic) jus !
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Old 14th Apr 2019, 19:19
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What do you do with it?!
I toy with Americans.
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Old 14th Apr 2019, 20:18
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Worcester Sauce is no longer made in the U.K. It went to France years ago.
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Old 14th Apr 2019, 20:25
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What? The bottle I just shook over tonight's sauce for pasta says "Made in Worcester" "3 Midland Road, Worcester, WR5 1DT" Best Before is Jan 20, so it's not years old.


'a
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Old 14th Apr 2019, 20:30
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Originally Posted by India Four Two View Post


The latter, in this neck of the woods, is known as a Virgin Mary.
In this neck of the woods it's known as a Bloody Shame
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Old 14th Apr 2019, 21:02
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It's still made in Worcester. At least my almost new bottle was !!
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Old 14th Apr 2019, 21:08
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A dash (or more) is always important in cole slaw (I make a New England creamy dressing, also including maple syrup) and Welsh rarebit (a.k.a. "rabbit").

As B_fraser says, a welcome ingredient in more complex red-meat preparations and sauces.

L&P make a "chicken" variety also, useful in "lighter" marinades for fish, fowl, pork, and veggies. White wine and lemon-pepperish - and includes a bit of the original as well.

"Sweet" sauces? - hmmmm, that does sound interesting. More or less, Worcestershire is in a class with Asian soy and "fermented fish" sauces, and there's a lot of scope to play around with those as well.

We always have a bottle of each on hand.
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