So I'm thinking of erecting a shrine to the person....

[Shakespeare]

...who invented worcestershire sauce. I make a semi-dry paste/rub for grilling meats with it. It goes into my burgers when I'm forming patties. And I make a purist's party mix using only worcestershire sauce, butter and a little granulated garlic (made some last night, and the house still smells like worcestershire-y heaven).

Please, feed my addiction. Tell me YOUR favorite way to use the wondrous condiment.

[Warpy]

1. Mushroom stroganoff

Wine works in the meaty variety, but it takes a good Worcestershire sauce to give the full depth of flavor to the vegetarian type.

[lakemonster11]

2. Do you use vegetarian Worcestershire sauce?

[Warpy]

6. I do now

I ran out of the other stuff some time last year, bought a bottle of the veggie stuff to see what it was like.

I'll probably go back to Lea & Perrins next year. I'm not purist, just poor.

[Lars39]

3. We put it in scrambled eggs sometimes.

Don't even remember where we got the idea from. :shrug: They're good, though. :9

[calico1]

4. I put it on steaks while grilling,

I squirt some in meatloaf, meatballs or burgers.

[Neecy]

5. it's a key ingredient in my rouladen...

I pound out some round steaks, cut them into portions, spread some grey poupon on the steaks and fill with bacon, mushrooms and onion (I don't use pickles in them - I know it's traditional, but hey, I hate 'em) then roll up and close with toothpicks or string. I brown them in a little olive oil and then throw in the pot a bottle of cabernet or similar and about 3/4 of a bottle of worcestershire sauce (use more if you want), some minced garlic and shallots, salt and pepper and enough water to cover the rouladen. Simmer for a couple of hours and serve with garlic mashed potatoes - the wine/worcestershire sauce is pure heaven spooned over the potatoes.