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What do you put Worcestershire sauce on?
- Thread starter MAJOR METAL
- Start date
I use it on beef, in my homemade sloppy joes, a splash in my homemade guacamole, and a whole bunch of different casseroles and other dishes. Great stuff, but only Lea & Perrins.
Lots of good ideas here. We use it on Chex mix (double sauce ingredients)
They’re both similar, they give umami to your food. Umami, or “savory”, is the 5th taste (sweet, sour, bitter, salt, umami): warm up some cut-up veggies & leftover chicken in a pot with some of the chicken juices, then add a can of Campbell’s Chicken & Stars condensed soup & you have a good start to lunch. If you don’t follow the instructions on the can & add too much water, you’ll lose the rich flavor you built up - that’s umami.
I often use either sauce as a replacement for salt, tho I reach for soy sauce when I’m cooking a traditional Asian dish (plenty of salt in soy sauce, so salt+flavor+umami). But I’ve always loved the taste of Worcestershire sauce, even when I struggled to figure out how it’s pronounced ‘Woostersheer’ (still don’t know how the Brits got there…)
Try adding a dash or 2 to your little side cup of ketchup, & if you’re daring and you want to try a more traditional ketchup sailors would have used, add some malt vinegar too. I’ll ask for some Worcestershire & hot sauces in a restaurant if the ketchup is too sweet.
I’ll pat the meat dry w a paper towel right b4 I sear it.
My time in the Suck taught me anything from the mess hall tastes better with a little ketchup. If we had Worcestershire available I might well like it on food today, but we never had it at home and didn’t have it in the Corps either. We had ketchup growing up but it was only for burgers and fries. Not that I still put ketchup on everything these days, but it was pretty much necessary in any Marine Corps mess hall I ever visited. Hopefully things have improved since then.
I put it on the shelf with all the other unused condiments.
Lea and Perrins instantly has me thinking about my Dad who passed in 1969 when I was 9.
He was a huge fan of it. Burgers and steaks but he would insist "not too much" as you could easily over - power food with it.
He was a huge fan of it. Burgers and steaks but he would insist "not too much" as you could easily over - power food with it.
I use it sparingly in beef Stroganoff, and Mrs. Ostie uses it in the holiday Chex mix. Other than that, not a lot.
Meatloaf 
Do NOT use it as an embalming agent. Nothing good happens from that.
Do NOT use it as an embalming agent. Nothing good happens from that.
I used to occasionally use it on meat dishes. Ha! I've been a vegetarian for the past 5 years and no longer use it. Although, I've always liked it's flavor.
Only ever Lee & Perkins…
It goes in anything with a tomato base… bolognaise sauce, tomato soups etc. Also in home made lamb burgers and with a little extra virgin olive oil and pepper on grilled portobello mushrooms.
It goes in anything with a tomato base… bolognaise sauce, tomato soups etc. Also in home made lamb burgers and with a little extra virgin olive oil and pepper on grilled portobello mushrooms.
Are you asking specifically what to put it "on", or also "in"? If you're asking what it goes in, just off the top of my head...
First and foremost, a key ingredient in Bloody Marys.
With ketchup, garlic and onion powder, bread crumbs and an egg for burger patties.
In many Caribbean dishes, arroz con pollo etc.
A key ingredient in gumbo and many other Cajun/Creole dishes such as Chicken Creole, etoufee etc.
In homemade barbecue sauce.
In stuffed bell peppers.
In meatloaf.
In many, many scratch-made marinades.
As much as I use it (I love to cook!), I never put it on anything as a condiment.
First and foremost, a key ingredient in Bloody Marys.
With ketchup, garlic and onion powder, bread crumbs and an egg for burger patties.
In many Caribbean dishes, arroz con pollo etc.
A key ingredient in gumbo and many other Cajun/Creole dishes such as Chicken Creole, etoufee etc.
In homemade barbecue sauce.
In stuffed bell peppers.
In meatloaf.
In many, many scratch-made marinades.
As much as I use it (I love to cook!), I never put it on anything as a condiment.
