Worcester sauce


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Worcester sauce

or

Worcestershire sauce

n
(Cookery) a commercially prepared piquant sauce, made from a basis of soy sauce, with vinegar, spices, etc
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.Worcester sauce - a savory sauce of vinegar and soy sauce and spicesWorcester sauce - a savory sauce of vinegar and soy sauce and spices
sauce - flavorful relish or dressing or topping served as an accompaniment to food
Translations

Worcester sauce

[ˌwʊstəˈsɔːs] Worcestershire sauce [ˌwʊstəʃəˈsɔːs] Nsalsa f Worcester, salsa f Worcestershire
References in classic literature ?
They passed him from house to house, mounted him according to his merits, and fed him, after five years of goat chop and Worcester sauce, perhaps a thought too richly.
4 Stir in the grated cheese, Worcester sauce and mustard.
Method: To create the spice mix, take a tall glass and pour Tabasco sauce, Worcester sauce, white pepper, celery salt, paprika, and horseradish cream into it.
Recipe by Princes 340g can Princes Corned Beef 1 tbsp sunflower oil 1 medium onion, peeled and chopped 1 carrot, topped, tailed and diced 1 stick celery, finely diced 200g-225g peeled diced potato Grated nutmeg Worcester sauce 200ml beef stock 150g frozen peas, defrosted For the pastry: 85g hard margarine, 85g white hard vegetable fat, 350g plain flour, 6 tbsp cold water, milk for brushing METHOD: 1.
Add a sprinkle of nutmeg and a dash of Worcester sauce and fry for a minute before adding stock.
21/2 dsps mayonnaise 11/2 dsps tomato ketchup 11/2 tsps creamed horseradish 1 dsp sherry or dry martini (optional) 1 small clove garlic, finely chopped Sprinkling of gherkins or capers, or both 1 small shallot, finely chopped A few drops of Worcester sauce to taste 1/2 tsp French mustard Slosh of single cream or milk to thin sauce slightly 250g peeled prawns
Slightly dried out batons of chicken breast were smothered in a cream sauce that had the boozy tang of Worcester sauce and brandy and accompanied by some average roast spuds, the whole festooned by a green blizzard of dried parsley.
BUT WITH A KICK Ryan Hession, chef de partie at Bodysgallen Hall, Llandudno Ingredients 50g unsalted Welsh butter 50g plain flour 1pt milk 1pt Guinness 250g extra-bmature Welsh cheddar cheese 50g Welsh wholegrain mustard 2 tsp Tabasco 1 tsp Worcester sauce Method Bring the Guinness to the boil and reduce it right down to 100ml.
100g mixed frozen peppers INGREDIENTS 2tbsp olive oil 4 spring onions, finely chopped 15g frozen garlic 100g mixed frozen peppers 1tsp cumin seeds 1tbsp crushed coriander seeds 1 chipotle chilli (pre-soaked in hot water for 15 minutes, drained and finely chopped) A dash of Worcester sauce (1-2tbsp) 2 medium potatoes cut into 1-inch cubes 800g frozen sweetcorn A couple of bay leaves 400ml chicken stock (or vegetarian stock) Salt and black pepper to taste 200ml semi-skimmed milk Soured cream, fresh coriander and jalapenos for serving (optional) METHOD PLACE a large saucepan over a medium heat and add the olive oil, spring onions, garlic, peppers, spices, chilli, and bay leaves and cook for five minutes, until they have softened.
Smoky BBQ - mix a generous pinch of smoked paprika with tomato puree, Worcester sauce, brown sugar and a good pinch of salt.
A good glug of Worcester sauce will pep up the dullest of gravies.

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