I like a good deal of Worcestershire in my Shepard’s pie (or cottage pie, more typically, but I don’t make the distinction). I also sometimes add it to ketchup for a sort of ersatz A1 or brown sauce or something. I like it over French fries/crisps in the same manner you might use vinegar.
It’s also good in a type of barbecue sauce/“dip” they use in Western Kentucky for their mutton barbecue, which is very much Worcestershire-based. Like up to one part Worcestershire to 1 part water to 1/2 part vinegar and 1/4 part lemon juice for the liquid.
Some recipes I see have a 1:1 Worcestershire to vinegar ratio, but with more water, as well. At any rate, the actual stuff I’ve sampled there is quite Worcestershire-y. I think it works pretty well on other meats, too, but the overwhelming strength of Worcestershire is best enjoyed with a more flavorful meat like lamb or mutton.
Before I broil salmon I marinate it for fifteen minutes in Worcestershire, olive oil and lemon juice. I’ve also used it in stroganoff. I love the taste.
For quite a while now, when I heat up, canned green beans in the microwave, I drain and season them thus: a sprinkling of garlic powder, and soulfood seasoning, a couple teaspoons of Worcestershire, and a tablespoon of butter. Cover and microwave five minutes.
Beats plain GB from the can. I also use it copiously in my GB casserole. I Imagine WS might hit it off in something like a more savory Three Bean Salad or Cowboy Caviar or something bean-centric.
It’s funny. There are a few things Clover Valley makes that I really like, including their medium salsa. I’ll have to look for this at Dollar Degenerate.
