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Shakespeare Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-23-05 12:19 PM
Original message
So I'm thinking of erecting a shrine to the person....
Edited on Fri Dec-23-05 12:20 PM by Shakespeare
...who invented worcestershire sauce. I make a semi-dry paste/rub for grilling meats with it. It goes into my burgers when I'm forming patties. And I make a purist's party mix using only worcestershire sauce, butter and a little granulated garlic (made some last night, and the house still smells like worcestershire-y heaven).

Please, feed my addiction. Tell me YOUR favorite way to use the wondrous condiment.
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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-23-05 12:39 PM
Response to Original message
1. Mushroom stroganoff
Wine works in the meaty variety, but it takes a good Worcestershire sauce to give the full depth of flavor to the vegetarian type.
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lakemonster11 Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-23-05 05:34 PM
Response to Reply #1
2. Do you use vegetarian Worcestershire sauce?
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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-23-05 07:28 PM
Response to Reply #2
6. I do now
I ran out of the other stuff some time last year, bought a bottle of the veggie stuff to see what it was like.

I'll probably go back to Lea & Perrins next year. I'm not purist, just poor.
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Lars39 Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-23-05 06:11 PM
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3. We put it in scrambled eggs sometimes.
Don't even remember where we got the idea from. :shrug: They're good, though. :9
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calico1 Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-23-05 06:27 PM
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4. I put it on steaks while grilling,
I squirt some in meatloaf, meatballs or burgers.
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Neecy Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-23-05 06:44 PM
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5. it's a key ingredient in my rouladen...
I pound out some round steaks, cut them into portions, spread some grey poupon on the steaks and fill with bacon, mushrooms and onion (I don't use pickles in them - I know it's traditional, but hey, I hate 'em) then roll up and close with toothpicks or string. I brown them in a little olive oil and then throw in the pot a bottle of cabernet or similar and about 3/4 of a bottle of worcestershire sauce (use more if you want), some minced garlic and shallots, salt and pepper and enough water to cover the rouladen. Simmer for a couple of hours and serve with garlic mashed potatoes - the wine/worcestershire sauce is pure heaven spooned over the potatoes.
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