While Lea & Perrins this is not, it is unmistakably Worcestershire sauce. The strong malt vinegar tang holds secrets of flavor that I can now identify more clearly as anchovy, soy sauce, molasses, chilies, and tamarind, among many others that come together in a seamless sauce.
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[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him...
Welsh rarebit just seemed right. It was devastatingly cold outside, and I needed something to warm my insides and soothe my head. For those of you scratching your heads, Welsh rarebit is English dish of a cheese sauce on toast. But it's so much more than that, as the cheese sauce combines beer with a good aged Cheddar. It also contains a good dose of Worcestershire sauce and mustard, so it has an edge. It's wonderfully complex, and a far cry from most cheddar sauces.
This Alton Brown recipe takes the flavorings from Salisbury steak, but swaps the ground beef for the cube steak. Now, I doubt cube steak in any form would impress those who weren't fortunate enough to have it as a child. As for me, this is straight-up nostalgia on a plate—no A1 necessary.
A simple combination of Mexican beer, lime juice and seasonings, a Michelada is immensely refreshing and easy to prepare individually or in big batches for a group. With as many versions of this drink as there are people drinking them, the Michelada is also quite flexible, making it a great choice for a Memorial Day weekend gathering.