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
The “Ides of March” are upon us! To mark the date of the assassination of Julius Caesar I thought I would post the classic Caesar Dressing recipe.
3 Garlic Cloves
3 Anchovy Fillets
3 Tablespoons Lemon Juice
3 Tablespoons Olive Oil
1 Tablespoon Dijon Mustard
1/2 Teaspoon Worcestershire Sauce
1 Hard Cooked Egg Yolk
In a blender (or food processor) combine the three garlic cloves, the anchovy fillets and lemon juice. Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, Worcestershire sauce and cooked egg yolk. Cover and blend until smooth. Cover with plastic wrap and chill for 2 to 24 hours.
Cut four 1/2 inch thick slices of French bread into 3/4 inch cubes and set aside. In a large skillet melt 1/4 cup butter. Remove from heat. Stir in 3 tablespoons grated Parmesan cheese and 1/8 teaspoon garlic powder. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread crumbs in a single layer in a shallow baking pan. Bake in a 300° F oven for 10 minutes and stir. Bake about 10 minutes more or until bread cubes are crisp and golden. Cool completely and store in an airtight container for up to 1 week. Makes 2 cups