Lea & Perrins THICK Worcestershire sauce

Epicurean Exploits - Food and Recipes
1

Some of you may be aware of my recommendation to reduce French’s Worcestershire sauce by two thirds, essentially creating a Worcestershire gastrique, and applying it immediately before searing beef or pork under high heat rather than marinating the meat for hours using the dilute sauce.

Well, guess what. Lea & Perrins now has a thick Worcestershire sauce commercially available. I have tried it on a flank steak and it is okay, but I would still recommend reducing the French’s Worcestershire sauce and using this for high heat meat cooking. French’s just tastes better.

Anyone tried this yet? If so, what are your thoughts?

2

Tom,

I seem to remember Lea and Perrin’s as being thicker than it is nowadays; I might be wrong, but it seems awfully dilute these days. I’ll try your French’s reduction.

3

I have always bought Lea and Perrins. I mistakenly bought the thick version over the winter. Not as good. I will have to try Frenchs.