Lea & Perrins Worcestershire sauce
Lea & Perrins is one of those kitchen staples that I tend to not talk about a whole lot. It seems to have gone out of fashion with todays generation, if only because home cooking has too.
Lea and Perrins originated in the 1800s, a product of the British occupation of India. If you’ve never tried Worcestershire sauce, it is tart, sweet, and rich. Flavoured with tamarind, vinegar, molasses, anchovies, garlic, onions, sugar, amongst other secret spices. I just today figured out why I love the Lea and Perrins sauce, yet don’t care much for the Heinz brand – malt vinegar. Lea and Perrins, in Canada and the UK, uses malt vinegar. Heinz branded Worcestershire sauce is a different beast, so is the Lea and Perrins sold in the USA.
Other brands of Worcestershire sauce are available when you are in a pinch.
When I’m stuck with a dish lacking in flavour, Lea and Perrins often comes to the rescue. Think about what components make up flavours: salt, sweet, tart, bitter, and umami. All are found in this sauce.
Suggested uses:
A splash added to mashed potatoes
Cream of mushroom soup with a bit of Worcestershire sauce is delicious. The tartness cuts through all that fat, and helps to bring out the mushroom flavour.
Brush some on a grilled steak, or use it in a steak sauce.
Bologense sauce, or other rich meaty sauces can benefit from a splash.
Yes, I realize this post sounds like a product endorsement, but when you come across something as unique as Worcestershire sauce, it’s hard to find an alternative. It would be like saying that talking about Parmesan cheese is a product endorsement. Grab a bottle, of whatever brand you like, and experiment.
