Worcester(shire) sauce
Discussion
I wish to have a grumble.
Worcester(shire) sauce was once a fine condiment. Deep, spicy, an excellent condiment to steak and stews.
But in a time where fashion has people looking for spicier and spicier food, Worcester(shire) sauce has turned to water.
Why is this, and what can I do to make my bottle of light brown water taste of Worcester(shire) sauce again?
The only thing I can think of is to empty it into a pan and reduce it until it tastes of something again. Bah.
Worcester(shire) sauce was once a fine condiment. Deep, spicy, an excellent condiment to steak and stews.
But in a time where fashion has people looking for spicier and spicier food, Worcester(shire) sauce has turned to water.
Why is this, and what can I do to make my bottle of light brown water taste of Worcester(shire) sauce again?
The only thing I can think of is to empty it into a pan and reduce it until it tastes of something again. Bah.
Simpo Two said:
Thanks folks - have the Oxford, Henderson and Tesco versions got a bit more clout flavour-wise?
I love Hendersons but I think even this has lost some flavour over the years. I see it as more of a table sauce to splash on your food when eating, tend to find the flavour is lost a little if used when cooking. Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff


