[be-baw]

Worcestershire (pronounced WOO ster sher) sauce is used best when it adds flavor, yet is difficult to discern.

[Red_Devil 232]

Right, if the Worcestershire is the predominate flavor it will ruin the recipe.

[1rudeboy]

Can’t make a Bloody Mary without it!

[Ray76]

WOO ster sher, Wister sheer
Po tay to, Pa tah to

/grin

[I am Richard Brandon]

"Worcestershire (pronounced WOO ster sher)"

Sorry - wrong! It is pronounced WOO ster. The sher is silent as in fart.

[Jeff Chandler]

Worcestershire (pronounced WOO ster sher) sauce is used best when it adds flavor, yet is difficult to discern.

Cayenne pepper, if added to many (non-peppery) recipes in the same manner, brings out the other flavors. If you can tell it's in there or it makes the food taste peppery, you've added too much.

I first discovered this when I added it to potato soup.

[Figment]

“Worcestershire (pronounced WOO ster sher) sauce is used best when it adds flavor, yet is difficult to discern.”

Au contraire, it is pronounced “wooster” the rest is silent

[trebb]

Worcestershire (pronounced WOO ster sher) sauce is used best when it adds flavor, yet is difficult to discern.

I usually use it on pot roast meat rather than in actual recipes - seems that it would be difficult to get it right so you could discern the flavor and not have it overwhelm the rest of it. Cilantro can be tough to get "just right" but even it must be easier.

I usually douse that pot roast meat to make it the only flavor for the meat and get variation with the veggies.