June 21, 2013
Vegetarian Worcestershire Sauce? I have to admit I was skeptical. How could anyone make decent Worcestershire sauce without anchovies, which contribute so much to the flavor? When I found this Bourbon Barrel
version I bought it out of simple curiosity . I brought it home and tasetd it against the classic Lea & Perrins that I always have in my pantry. To my surprise, this new version blew the classic out of the water; its rich, round, warm flavor made the old one seem like a one-note wonder, and rather acrid to boot. The Bourbon Barrel Worcestershire is a little sweet, but very complex. It's going to be wonderful in barbecue sauce, and it should do great things to Caesar Salad. I can also imagine it sprinkled onto vegetables, tossed into stews, and I can't wait to see what it does to a pot of black beans.
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