Worcestershire sauce

Used in 6 recipes on RecipeWiki.

Most often cooked with

Chuck steak simmered in dark ale until it gives, with suet dumplings steamed on the surface of the pot for the last half hour.

Whole romaine leaves coated in an emulsion of coddled egg, anchovy, garlic and parmesan, tossed at the table and eaten with the fingers.

Cold lager with lime, hot sauce and a salted rim — savoury, sour and far more refreshing in heat than it sounds.

Oysters on the half shell under a green butter of herbs and greens, baked on rock salt until the topping blisters.

Cold poached prawns hung over the rim of a chilled coupe with a horseradish-sharp tomato sauce, and nothing else on the plate.

Thin beef fillet seared in seconds, then finished in a mustard, brandy and cream pan sauce flamed at the table.