# Worcestershire Sauce in Salads **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [June 17, 2023, 4:34pm UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682 "2023-06-17T16:34:56Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Dr\_Paprika](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr_paprika/32/3042_2.png) [@Dr\_Paprika](https://boards.straightdope.com/u/Dr_Paprika)\ **Post date:** [June 17, 2023, 4:34pm UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/1 "2023-06-17T16:34:56Z")
I’m a fan of Worcestershire sauce and it sneaks into a lot of dishes I make. I like anchovies too, and Caesar salad isn’t the same without them (and most cheap out by omitting them and using mediocre commercial dressings). And they make an awesome potato chip flavour which is difficult to find outside the UK. Idly reading the bottle of Worcestershire sauce, it implies how great it is in salads. Apart from Caesar salad, I couldn’t think of many times I had knowingly had this. A quick online search suggests it makes a decent vinegarette and is sometimes used in Caesar, potato or green goddess dressings. But even so, I’m not sure it is used in salads very often. You ever put Worcestershire sauce in a salad? What’s your favourite use? ---
**Author:** ![Novelty\_Bobble](https://avatars.discourse-cdn.com/v4/letter/n/a3d4f5/32.png) [@Novelty\_Bobble](https://boards.straightdope.com/u/Novelty_Bobble)\ **Post date:** [June 17, 2023, 4:46pm UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/2 "2023-06-17T16:46:42Z")
I sometimes get a hankering for a classic prawn cocktail and I’ll put a dash of worcestershire sauce in the marie rose sauce. ---
**Author:** ![carrps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carrps/32/2957_2.png) [@carrps](https://boards.straightdope.com/u/carrps)\ **Post date:** [June 17, 2023, 5:24pm UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/3 "2023-06-17T17:24:27Z")
I’d use Worcestshire as an ingredient in a salad dressing. I wouldn’t use it by itself. Worcestershire sauce flavored potato chips sound _awesome._ I’m also a big fan of anchovies. Decades ago at a goinng-away lunch for a coworker, we ordered him his favorite pizza from his favorite pizza joint. It was basically marinara, cheese, and whole entire anchovies. He and I were the only ones to eat any of it. ---
**Author:** ![Common\_Tater](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/common_tater/32/13846_2.png) [@Common\_Tater](https://boards.straightdope.com/u/Common_Tater)\ **Post date:** [June 17, 2023, 5:33pm UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/4 "2023-06-17T17:33:44Z")
It is a crucial ingredient for that pinnacle Epicurean delight - _Chex Mix_; I like it in beef stew. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [June 17, 2023, 6:08pm UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/5 "2023-06-17T18:08:09Z")
I like W sauce well enough but I find it’s often overused. We often hear about the fish in W but, to me, it’s a clove & vinegar thing. It’s best as an accent in a marinade, sauce, beverage or, perhaps, salad dressing. A bit too much and the whole thing tastes like Worcestershire sauce. An exception is Chex Mix which does rise above the sum of its parts. I haven’t had potato chips in this flavor but that would probably work pretty well, too. ---
**Author:** ![Dr\_Paprika](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr_paprika/32/3042_2.png) [@Dr\_Paprika](https://boards.straightdope.com/u/Dr_Paprika)\ **Post date:** [June 17, 2023, 7:22pm UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/6 "2023-06-17T19:22:50Z")
Both potato chips and other snacks (starchy rings, those thin sticks that look like long splinters, etc.) are awesome in Worcestershire sauce flavour. It used to be available in Canada at pricey “British stores”, probably still is, but has become tougher to find recently. I have had mixed results with popcorn - the dry powder is good but the liquid sauce makes the popcorn too soggy. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [June 17, 2023, 7:50pm UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/7 "2023-06-17T19:50:27Z")
I add Worcestershire to a lot of dishes. It’s a must on any hamburger I cook, and many other beef dishes. It will be in any dark sauce or gravy I make. I haven’t tried it directly on a salad but it would go well as an ingredient in many dressings. ---
**Author:** ![Blindmellowjelly](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/blindmellowjelly/32/13920_2.png) [@Blindmellowjelly](https://boards.straightdope.com/u/Blindmellowjelly)\ **Post date:** [June 17, 2023, 8:11pm UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/8 "2023-06-17T20:11:50Z")
I see many salads and dressings in the SE Asian tradition and category that use fish sauce, sugar, lime (or citrus), and chile, tamarind, sometimes oil and other seasonings. WS is a bit different, but in the same garum or fermented fish sauce category. An liquid umami component. ---
**Author:** ![Gatopescado](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gatopescado/32/5711_2.png) [@Gatopescado](https://boards.straightdope.com/u/Gatopescado)\ **Post date:** [June 17, 2023, 8:51pm UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/9 "2023-06-17T20:51:37Z")
I put a little in my Cheladas. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [June 17, 2023, 9:04pm UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/10 "2023-06-17T21:04:15Z")
> [@TriPolar](#): > > It’s a must on any hamburger I cook… Absolutely and on BBQ tri-tip. It could be interesting _in_ a salad dressing but not _as_ a salad dressing ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [June 17, 2023, 9:11pm UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/11 "2023-06-17T21:11:33Z")
I’ve added some what’s this here sauce to French dressing to make it more interesting ---
**Author:** ![Blindmellowjelly](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/blindmellowjelly/32/13920_2.png) [@Blindmellowjelly](https://boards.straightdope.com/u/Blindmellowjelly)\ **Post date:** [June 17, 2023, 9:25pm UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/12 "2023-06-17T21:25:52Z")
This is a WS based Salad Dressing called “1905 Dressing” that seems to be famous because of the Columbia Restaurant in Florida. It is 118 years old? > **[1905 Salad Dressing Recipe Recipe - Food.com](https://www.food.com/recipe/1905-salad-dressing-recipe-315063)** > > Classic from Florida's Famous Columbia Restaurant. The whole recipe has already been posted, I am posting just the dressing for nutrional information ---
**Author:** ![Dallas\_Jones](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dallas_jones/32/3277_2.png) [@Dallas\_Jones](https://boards.straightdope.com/u/Dallas_Jones)\ **Post date:** [June 17, 2023, 9:45pm UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/13 "2023-06-17T21:45:31Z")
I like Worcestershire sauce but mainly use it when cooking meats. It is essentially rotten, fermented, anchovies and salt, a lot of salt, a shit ton of salt and rotten anchovies. When I would like a fish sauce for umami flavoring in things other than meat, I just use a good oyster sauce. ---
**Author:** ![Dr\_Paprika](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr_paprika/32/3042_2.png) [@Dr\_Paprika](https://boards.straightdope.com/u/Dr_Paprika)\ **Post date:** [June 17, 2023, 10:14pm UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/14 "2023-06-17T22:14:43Z")
Fact. In Canada Bloody Mary’s are considered a vegetable. ---
**Author:** ![Eureka](https://avatars.discourse-cdn.com/v4/letter/e/74df32/32.png) [@Eureka](https://boards.straightdope.com/u/Eureka)\ **Post date:** [June 17, 2023, 11:50pm UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/15 "2023-06-17T23:50:04Z")
I’ve used worcestershire sauce in deviled eggs, so using it in egg salad wouldn’t be a stretch. ---
**Author:** ![don\_t\_ask](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@don\_t\_ask](https://boards.straightdope.com/u/don_t_ask)\ **Post date:** [June 18, 2023, 1:04am UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/16 "2023-06-18T01:04:46Z")
> [@Dr\_Paprika](#): > > And they make an awesome potato chip flavour which is difficult to find outside the UK. I often brush my air fryer potatoes with a mixture of olive oil, chili flakes and Worcestershire sauce before baking. Although, in your case, I guess you could use paprika. ---
**Author:** ![Dr\_Paprika](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr_paprika/32/3042_2.png) [@Dr\_Paprika](https://boards.straightdope.com/u/Dr_Paprika)\ **Post date:** [June 18, 2023, 1:06am UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/17 "2023-06-18T01:06:08Z")
Not as good as Worcestershire sauce flavour. It’s good on potatoes of any type. ---
**Author:** ![alovem](https://avatars.discourse-cdn.com/v4/letter/a/b38774/32.png) [@alovem](https://boards.straightdope.com/u/alovem)\ **Post date:** [June 18, 2023, 7:33am UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/18 "2023-06-18T07:33:11Z")
> [@Dr\_Paprika](#): > > I have had mixed results with popcorn - the dry powder is good but the liquid sauce makes the popcorn too soggy. You could try putting a few drops on the salt that you’re going to put on the popcorn. I haven’t tried it, but it seems to me that you could get at least three or four drops on the salt before it turns into mush. And if it ends up too moist, just let it dry. Do this before making the popcorn, obviously. ---
**Author:** ![Common\_Tater](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/common_tater/32/13846_2.png) [@Common\_Tater](https://boards.straightdope.com/u/Common_Tater)\ **Post date:** [June 18, 2023, 11:02am UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/19 "2023-06-18T11:02:08Z")
Mix it with the dairy butter. A 50/50 mix with Frank’s Hot Sauce for example, is popular with some. May not be fully miscible, but it should work. ---
**Author:** ![chela](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chela/32/21582_2.png) [@chela](https://boards.straightdope.com/u/chela)\ **Post date:** [June 18, 2023, 2:22pm UTC](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682/20 "2023-06-18T14:22:12Z")
When I’m feeling hungry but it’s not mealtime yet I’ll pour a tablespoon of W sauce and sip it down. Sometimes two. [Next page](https://boards.straightdope.com/t/worcestershire-sauce-in-salads/985682.md?page=2)