worcestershire

You can dial back (or away) anchovies and dial up Worcestershire, but Worcestershire is just British fish sauce.

The toast is very important!) and potatoes are freaking incredible (mashed with Worcestershire sauce...

Cut meat into thin slices, brown and season with salt, pepper, worcestershire and a little soy sauce.

They're also good with lemon juice on top if you're not a fan of Worcestershire sauce.

Tinned sardines gently mashed on toast with a splash of Worcestershire sauce or similar.

The article and his Wikipedia page state that he was born and raised in Worcestershire so it looks like he is British.

Fish sauce is also really popular in southeast Asia and Worcestershire sauce is often made with fermented fish so can also be considered garum adjacent.

The taste reminds me of fig newtons and Worcestershire sauce.

That's funny, I thought Worcestershire sauce was based on some Asian fish sauce because it has the colonial ingredients like tamarind etc.

Just speaking for myself, I frequently snack by dipping bread in Worcestershire sauce.

Something I cooked yesterday called for mustard, apple cider vinegar, and Worcestershire sauce.

Add salt, pepper, cayenne, Worcestershire sauce and crawfish, cook slowly 15 to 20 minutes, stirring occasionally.

Is it the same reason as Worcestershire mapped to "wooster"?

Also soy sauce and some other fermented sauces (Worcestershire sauce, e.g.) hydrolyzed vegetable protein, hydrolyzed yeast, soy extracts, and the ever popular "natural flavor".

"Americans have a problem pronouncing some things." Tell me, how do the English pronounce "Worcestershire"?

Article is from the British Broadcasting Company, about a British company testing the product at an airfield in Worcestershire, England.

Worcestershire sauce is also considered a descendent of the fish sauces from ancient Rome.

I think it was probably like modern fish sauces but Roman garum could have been as different from Colatura and Asian fish sauce as those are from Worcestershire.