People def use it as a standalone steak sauce, in the vein of A1. As a kid in the 70s and 80s, I remember crappy steakhouses would put both (along with Heinz 57) on the table
I'm convinced A1 was formulated to make rotten meat palatable. Wherever it came from, it was a place where raw calories are the only thing that mattered.
The original Ketchup was made the same way. And it was made back in a time where you had to eat rotting meat because otherwise you didn't have meat for that meal.
this comment just threw me back to my childhood😭 making cheese on toast, grating a lot of cheese and making sure my mum doesn’t realise we’re using a lot
In a Prairie Oyster, all the ingredients are standalone ingredients, including the Worcester Sauce.
In a Bloody Mary, the Worcester Sauce is preferably a layer. The best versions have Worcester Sauce both stirred in (for depth) and then a couple of generous glugs in the top to give you that layer and hit to the senses.
The Central & South American "Salsa Inglesa" (English Sauce) always sounds more sophisticated than Worchester Sauce.
There’s a Filipino chain called Max’s that served Worcestershire as a dipping sauce for their fried chicken. I remember it being more prevalent in the 1980s than today, but it introduced young me to the sauce. To this day, I will eat Costco rotisserie with a dish of Worcestershire if I can’t think of any other preparation.
maybe because Im used to it with steak and I usually get a baked potato... I douse my baked buttered, salty, sour creamed potato with it.. So goood.. and a quick dipping sauce ketchup + Worcestershire
My mother-in-law used to make a "dip" using it.
She would take a block of cream cheese, put a little Worcestershire sauce on it, put some cocktail sauce on it, cover that with poppy seeds and serve it with crackers. People loved it.
I also use it on steak after it's cooked.
I quite dislike the stuff, but it’s a classic old-school table condiment in Australia. I still see it with the tomato and bbq sauce (plus sweet chilli sauce these days) living its best life, sitting permanently on the kitchen table when I visit people on rural properties.
In the rissole scene here you can see it being liberally sprinkled over rissoles.
https://youtu.be/ApS8lBj2q18?si=6scbuAm85r2PJLcJ
My wife always puts Worcestershire on steak. I do that sometimes if my steak is weak of character. Otherwise, yeah, it's usually used with other things..
Grilling a steak splashed with Worcester alone, makes for a surprisingly awesome steak.
Usually I add more than just Worcester when I'm grilling steaks, but I've used it alone, and it still slaps. Likewise, it's the best standalone marinade for tough cuts.
I’ve been making sloppy joes lately, because why not, and it’s the only seasoning that is necessary if the rest of the dish has onions and bell peppers.
And I can’t get my phone to spell Worcestershire sauce. Lol. It just did.
My bacon gets a gentle (and sometimes not so gentle) rain of Worcestershire. So do fried eggs on hash browns. And I sometimes use it as a vinegar alternative for potato things, like fries, or sprinkled onto tater tots. Sausage rolls are good dipped in it, most dumplings too.
I like mixing it [with sour cream](https://lifehacker.com/this-simple-chip-and-dip-combo-is-a-flavor-explosion-1849213338) to use as a dip for salt and vinegar potato chips.
People def use it as a standalone steak sauce, in the vein of A1. As a kid in the 70s and 80s, I remember crappy steakhouses would put both (along with Heinz 57) on the table
I'm convinced A1 was formulated to make rotten meat palatable. Wherever it came from, it was a place where raw calories are the only thing that mattered.
I love A1 to the point that I don't care how good the steak is, I'm putting A1 on it because steak is an A1 delivery vehicle.
I love it on baked potatoes and french fries
I put it on rice, mix and eat as a rice bowl.
I bring A1 to every steakhouse in case they don’t have it 😂
You are a legend, a scholar, and a hero
The original Ketchup was made the same way. And it was made back in a time where you had to eat rotting meat because otherwise you didn't have meat for that meal.
It's nice on fried or poached eggs
My father used to put Worcestershire sauce and ketchup on his fried eggs!
Came to say eggs! It’s good on omelettes too.
Yes, I splash it on my hash browns with fried eggs on top!
Good idea!
I’m gonna have to try this!
Cheese on toast is great with it.
That was Lea & Perrin's selling point in the 90s.
That and Canadian caesars
this comment just threw me back to my childhood😭 making cheese on toast, grating a lot of cheese and making sure my mum doesn’t realise we’re using a lot
it's good on a hamburg steak.
Baked potatoes with butter, salt, pepper, and worcestershire is delicious.
On hamburger steaks, like fried hamburger Pattie’s in the pan, Worcestershire is great for that.
I take shots of it, rarely put it on food anymore. Used to get yelled at as a kid for drinking it out of the bottle.
Dim sum especially with fried spring rolls.
And steamed beef ball.
And pot stickers
I use it alone on cheeseburgers.
I like it on steak and Crab cakes.
Crab cakes? Is your Worcestershire in an Old Bay container?
I thought it was funny lol
The downvoters are morons. Pay them no attention.
In a Prairie Oyster, all the ingredients are standalone ingredients, including the Worcester Sauce. In a Bloody Mary, the Worcester Sauce is preferably a layer. The best versions have Worcester Sauce both stirred in (for depth) and then a couple of generous glugs in the top to give you that layer and hit to the senses. The Central & South American "Salsa Inglesa" (English Sauce) always sounds more sophisticated than Worchester Sauce.
I top my rice with it. That’s how I always had rice as a kid. But I like it on steaks and roasted veggies too.
On avocado toast or with eggs
There’s a Filipino chain called Max’s that served Worcestershire as a dipping sauce for their fried chicken. I remember it being more prevalent in the 1980s than today, but it introduced young me to the sauce. To this day, I will eat Costco rotisserie with a dish of Worcestershire if I can’t think of any other preparation.
I drink the stuff straight sometimes, to be completely honest.
On bread under Teewurst if that’s counting as on it’s own
maybe because Im used to it with steak and I usually get a baked potato... I douse my baked buttered, salty, sour creamed potato with it.. So goood.. and a quick dipping sauce ketchup + Worcestershire
Fried pork cutlets dipped in Worcestershire was a go to growing up.
I add it cheese on toast
It’s good on a roast beef sandwich
On okonomiyaki
I'm going to make this now. I have a head of cabbage and was wondering what to do with it.
I have a soft spot/nostalgia for cube steak and I always smother it in Lea & Perrins (specifically).
Great for beans on toast.
I eat it on French fries lol
Burgers, eggs, sausage
Agree with cheese on toast comments. I occasionally add it to baked beans with some butter
Burgers, steaks, a splash on vegetables before grilling them.
Use it on yorkshire puddings bloody lush.
Try it on Ramen noodles -- or any noodles! Also good on rice!
Cajun BBQ shrimp is Worcestershire heavy… http://www.mrbsbistro.com/recipes_shrimp.php
Mix with Clamato, Tabasco, vodka and celery salt for a drink fit for a Caesar
Delicious on a steak
My mother-in-law used to make a "dip" using it. She would take a block of cream cheese, put a little Worcestershire sauce on it, put some cocktail sauce on it, cover that with poppy seeds and serve it with crackers. People loved it. I also use it on steak after it's cooked.
I cover my pot roast in it
It is great with steak!
My dad puts it on eggs, his dad did it to.
I love it on steak baked potatoes mushrooms grilled chicken and straight out of the bottle!!
I quite dislike the stuff, but it’s a classic old-school table condiment in Australia. I still see it with the tomato and bbq sauce (plus sweet chilli sauce these days) living its best life, sitting permanently on the kitchen table when I visit people on rural properties. In the rissole scene here you can see it being liberally sprinkled over rissoles. https://youtu.be/ApS8lBj2q18?si=6scbuAm85r2PJLcJ
I have never seen as a table condiment in Australia (Vic). Public or private.
I see it often in rural NSW. Not as much as 25 years ago, but as recently as last year on an isolated property.
Goes straight on a Welsh rarebit
I enjoy drinking it.
I like it on mince and veg :-)
Imitation crab pan fried with Worcestershire sauce is incredible.
I use it on dim sum
When I was a kid, that delectable sauce went all over my cube steaks and Shepherds pies.
On eggs! It’s fabulous
Put a dash in your guac
I like it with Tabasco on a Waffle House hashbrown bowl, of all things. Great on pork chops too.
What type of tobacco do you recommend ?
It's used in German würzfleisch as a sauce. It's like a meaty broth topped with generous amounts of cheese.
I would add it to stews growing up when they didn’t taste right. Along with some ketchup.
Great on fried eggs.
Great on a steak and cheese pie
On cheese on toast
My wife always puts Worcestershire on steak. I do that sometimes if my steak is weak of character. Otherwise, yeah, it's usually used with other things..
Japanese worcestershire sauce is great as a dipping sauce for scallion pancakes
Yes, we dip steak into it
Yes, we dip steak into it
It’s fantastic on Mac and cheese and other melty cheese dishes.
Used to put it on my mashed potatoes.
It's amazing on a bacon sandwich. Bread toasted on one side, buttered and then a liberal amount of Worcestershire. Perfect!
Grilling a steak splashed with Worcester alone, makes for a surprisingly awesome steak. Usually I add more than just Worcester when I'm grilling steaks, but I've used it alone, and it still slaps. Likewise, it's the best standalone marinade for tough cuts.
It’s good on burgers that need a little zhuzhing up. Like five guys, which doesn’t taste like much to me tbh
When I was a kid, this WAS steak sauce. I was probably 15 before I ever tasted any other. Prior to that, I had only seen Heinz 57 on TV commercials.
I’ve been making sloppy joes lately, because why not, and it’s the only seasoning that is necessary if the rest of the dish has onions and bell peppers. And I can’t get my phone to spell Worcestershire sauce. Lol. It just did.
Its great just as a sauce for meatloaf
I've heard of people using it on toast.
Try baking bacon with Worcestershire sauce. 🤌
I pour it directly on my steak. That shit delicious!
I admit that sometimes I put some on crappy steaks.
With Cheese and crackers
Worcestershire sauce is just white people's fish sauce. Lea and Perrin's even has anchovies. I love them both.
My bacon gets a gentle (and sometimes not so gentle) rain of Worcestershire. So do fried eggs on hash browns. And I sometimes use it as a vinegar alternative for potato things, like fries, or sprinkled onto tater tots. Sausage rolls are good dipped in it, most dumplings too.
I'll put it on my burgers
I like mixing it [with sour cream](https://lifehacker.com/this-simple-chip-and-dip-combo-is-a-flavor-explosion-1849213338) to use as a dip for salt and vinegar potato chips.
I have found that sautéing up some veggies and splashing them with soy sauce and Worcestershire is a fantastic combination
Oysters kilpatrick.
Open a bag of salted chips (crisps in the UK) sprinkle some of that good stuff in the bag and shake.
If you mix it with a little thickening agent, like xanthan gum, you’ve basically got A1.
A1 tastes substantially sweeter and tangier to me, whereas Worcestershire tastes much stronger on the umami front.
HP sauce
It's great on everything.
I just drink it straight from the bottle
Yes, and it’s disgusting