There are certain cooking staples that should never be forgotten, but sadly they are, due to the changing times. One of these which has fallen out of style, is the use of Lea and Perrins Worcestershire sauce to enhance a meal. The reason for this is obvious, cooking has fallen out of favour with the rushed consumer.

It is a timeless addition to your cupboard though, even if you would rather play Foxy Bingo than cook after a hard days work. Originating in the 1800s, Worcestershire sauce is sweet, rich and a little bit tart. So when your cooking needs extra favour, there is nothing better to turn a good meal into a great one!

worcestershire sauce

(photo credit: Izik)

If you live in America the taste of Worcester sauce will differ from the British original. Therefore the effect won’t be exactly the same. The UK version uses malt vinegar in the recipe whereas the US alternative swears by distilled white vinegar. This means that the British one has a slightly deeper taste, but the difference is not too noticeable.

Here are the things to use Lea and Perrins Worcestershire sauce in:

  • Mashed potatoes, especially if you usually find them bland.
  • Bolognese sauce, never tastes richer in flavour than when a splash of Worcestershire sauce is added. It is especially handy if you are limited on herbs, and prevents your taste buds from an assault of blandness.
  • Brush some on a grilled steak or use it within a steak sauce to give it that little bit of extra zing.
  • Soups are given some gusto when Lea and Perrins is added. Don’t add too much. The sauce will overpower all other flavours and make the soup tart.
  • Whether you call it toasted cheese or grilled cheese, you have not lived a full life until you have tried Worcestershire sauce on top. Slash it on top of the cheese once it has melted slightly and whack it back under the grill for a minute before serving.


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