Season With Worcestershire Sauce
Think of Worcestershire sauce as the “Fish Sauce” of American cooking. Worcestershire sauce is probably one of the most underused condiments. The sauce is a fermented mix of vinegar, molasses, anchovies, and other seasonings that adds great flavor to a dish without adding many calories. I often add a splash to salad dressings, marinades, and sauces, or use it to season ground meat for meatloaf or burgers. Just go easy because it’s high in sodium.
"Work With What You Got!"
© Victoria Hart Glavin Tiny New York Kitchen
Fish Sauce
Fish sauce is an integral flavoring in Southeast Asian cooking. It is made from fermented fish. It is also known as nam pla (Thai) and nuoc nam (Vietnam); the Philippine version, pastis, has a much milder flavor. Store at a cool room temperature in a dark place. It will keep for about 1 year. Do yourself a favor and don’t smell it!
