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Degradation of Worcestershire Sauce

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Degradation of Worcestershire Sauce

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chasamark | | Feb 22, 2012 07:21 AM

I reached for the Lea and Perrin's to add zip to some stir fried vegetables that I was making for dinner. What was once a wonderful striking, acerbic, fish based sauce that lifed sauces, veggies and meats to a new level is now mostly molasses and high fructose corn syrup that instantly carmelizes in a skillet. I remember when it was a perfect addition to many things, and now it's like so many things, another way to add sugar to a sauce. Any one know of any good brands or substitutes available? I guess some nam pla or other fish sauce might be a better choice.

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