Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

Worcestershire sauce...


Home Cooking 17

Worcestershire sauce...

relizabeth | Aug 13, 2009 06:21 AM

I had always only used Worcestershire sauce in micheladas, bloody marys, and welsh rarebit. (and one day, if my husband eats meat, and I cook hamburgers, there too.) Last night, I blanched and shocked some broccoli, and then saute it in olive oil with chili peppers, minced garlic, and lemon zest. I had hoped to add anchovies, but our guests aren't fond of them. It really needed something, so, on a whim, I added a few heavy handed dashes of worcestershire sauce and it was magical. I served it with a fried egg, and some toasted thick turkish bread that was toasted and rubbed with garlic as a starter. Where else have you found it to create a vast improvement?

Want to stay up to date with this post?

Recommended From Chowhound