OK, so this PM I’m jonesing for a snack. And I’ve got the remains of a luuvly rotisserie turkey in the frig, all tender white meat. So I’m thinking, “What do I do with this succulent but blah white meat of turkey? Mayonnaise? Again?” Naaa. Too bland. I want a bit of hotcha-cha-cha with my sammich.
Now, I love Worcestershire sauce so much I can even spell it. So I dip a shred of turkey in some. The flavor of the WS is just absorbed, leaving a brown tinge and a taste of salt. Underwhelming at best. If only the sauce had some body, some suspension…
Suddenly I am struck by a bolt of inspiration worthy of the late H.B. Reese: PUT THE WORCESTERSHIRE SAUCE IN THE MAYONNAISE!
I shklorp a heaping tablespoon of mayo into a ramekin, followed by…hmm let’s see…ok, a level tablespoon of WS, and blend thoroughly. It turns a pleasant beige color. I dip another shred of turkey. Not bad! Sort of a