Worcestershire sauce is the secret ingredient for Chex Mix.
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What do you put Worcestershire sauce on?
- Thread starter MAJOR METAL
- Start date
It goes in my Salisbury steak and stuffed mushrooms....
Holbrooks or Lea Perrins are my go to brands.
BBQ sausage sandwich.
1 slice of white bread, pour sauce from one corner the other, let sauce soak into the bread, place sausage on the strip of sauce, fold bread into a triangle then devour whilst hot.
Mix it in baked beans, mushrooms, onions and a dash of garlic, as a side for bacon, eggs, sausages, fried bread, black/white pudding.
BBQ sausage sandwich.
1 slice of white bread, pour sauce from one corner the other, let sauce soak into the bread, place sausage on the strip of sauce, fold bread into a triangle then devour whilst hot.
Mix it in baked beans, mushrooms, onions and a dash of garlic, as a side for bacon, eggs, sausages, fried bread, black/white pudding.
2-1/2 TBSP in every batch of Chex mix I make this time of year. I did 6 batches of it today.
Other than that, I don't really use it for anything.
Other than that, I don't really use it for anything.
Wor-chester-shire?
Put it on eggs on toast.
Put it on eggs on toast.
Burgers for sure, soups and other sauces.
Wooster.
Everything. It goes in sauces, stews, and gravies, it's great on cheese on toast, it's a good base for barbecue sauce. Bloody Mary cocktails.
I go through a couple of big bottles a year.
Everything. It goes in sauces, stews, and gravies, it's great on cheese on toast, it's a good base for barbecue sauce. Bloody Mary cocktails.
I go through a couple of big bottles a year.
Wus-ta-sure (ph)
Great on steaks before they go on the grill. Add pepper to taste. I’ve been doing more of a dry rub thing recently; but, this stuff is great.
Great on steaks before they go on the grill. Add pepper to taste. I’ve been doing more of a dry rub thing recently; but, this stuff is great.
What dish is NOT enhanced by fermented anchovies?!?
Riis
Riis
Isn't that for sanitizing Brittish food?
To paraphrase an ad campaign from a very different product...
I put that **** on everything [my main use....beef]!
Marinades, while cooking ground beef, my (very big seller) stroganoff, in my meatloaf; but it's also awesome for Crab cakes, brown gravy, burgers (when making the patties), in balsamic reduction, vinaigrette, Cajun sauce, clam chowder.... I can go on.
Umami. [FOR REAL GOOGLE THAT] I use that fully robust fish flavoring to enhance "richness" in darn near anything that doesn't require it to be vegan.
I put that **** on everything [my main use....beef]!
Marinades, while cooking ground beef, my (very big seller) stroganoff, in my meatloaf; but it's also awesome for Crab cakes, brown gravy, burgers (when making the patties), in balsamic reduction, vinaigrette, Cajun sauce, clam chowder.... I can go on.
Umami. [FOR REAL GOOGLE THAT] I use that fully robust fish flavoring to enhance "richness" in darn near anything that doesn't require it to be vegan.
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I always mix it into the ground beef for burgers. It also is an ingredient in my go to beef jerky marinade and my taco meat. I have several other recipes in my repertoire that use it in small amounts, but I can't think of them now.
