Lea & Perrins (Worcestershire Sauce)
Thread Starter
Join Date: Jul 2003
Location: Near the coast
Posts: 1,885
Lea & Perrins (Worcestershire Sauce)
It’s a weird substance and there’s nothing else quite like it.
It just struck me as strange that I’m sat here, 4000 miles from Worcester, putting it on my macaroni cheese. And it got me wondering.
What do you do with it?!
BV
It just struck me as strange that I’m sat here, 4000 miles from Worcester, putting it on my macaroni cheese. And it got me wondering.
What do you do with it?!
BV
Resident insomniac
Join Date: Aug 2005
Location: N54 58 34 W02 01 21
Age: 76
Posts: 1,863
I think it's a fishy story.
Gnome de PPRuNe
Join Date: Jan 2002
Location: Too close to Croydon for comfort
Age: 57
Posts: 7,624
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.
Join Date: Feb 2008
Location: United Kingdom
Age: 57
Posts: 84
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.
Gentleman Aviator
Join Date: Jul 2000
Location: Teetering Towers - somewhere in the Shires
Age: 71
Posts: 3,487
Used to like Worcester Sauce flavoured crisps though I doubt they'd ever been anywhere near a Lea and Perrins bottle.
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!
Join Date: Jan 2009
Location: Oxford
Posts: 129
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.
Tabs please !
Join Date: Jun 2004
Location: Biffins Bridge
Posts: 720
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.
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.
Join Date: Dec 2000
Location: Temporarily unsure of my position
Posts: 105
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.
Thread Starter
Join Date: Jul 2003
Location: Near the coast
Posts: 1,885
Outside the box.
Any budding Masterchef contestants want to claim a sweet use for the sauce?
Eton Mess drizzled with WS? Creme brûlée with a WS glaze perhaps?
I’m not saying I’d eat it but stranger things have happened.
BV
Eton Mess drizzled with WS? Creme brûlée with a WS glaze perhaps?
I’m not saying I’d eat it but stranger things have happened.
BV
Join Date: Nov 2002
Location: Tapping the Decca, wondering why it's not working.
Age: 72
Posts: 153
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
'a
Join Date: Jan 2008
Location: Denver
Posts: 1,062
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.
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.
