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Worcestershire Sauce - Again

rudeboy | Feb 12, 200508:13 AM

I looked down the list, and I can't find the answer.

This post is about Worcestershire Sauce, not High Fructose Corn Syrup (which, by the way, I'm also trying to eliminate this scourge of humanity from my diet, but this post isn't about that particular topic, because then it would belong on a different board). Anyhow, I looked at my bottle in the fridge, and the third ingredient (after Vinegar and Molasses)is High Fructose Corn Syrup. Not to bemoan High Fructose Corn Syrup, which is corn syrup enzymaticallly altered from Sucrose to Fructose, which our bodies respond entirely differently (no insulin trigger, suppression of lipids - keep eating).

So, I need to find a superior product. I'm willing to mail order from a housewife in Worcestershire. I want to find the absolute best product that I can buy and use in Austin, TX.

Interstingly, anchovy is the fourth ingredient in my product. Does anyone know if that is fermented prior to making the sauce?

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