"I did one time - not Lea & Perrins (their ingredients used to not be listed), but an off-brand - and I found that intriguing. I wonder what makes the fish taste go away - the fermenting, maybe? Or the other stuff in there?
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I'm not really sure. Actually, I'm a big fan of anchovies, so a sauce that tastes like anchovies is not a problem for me. I make a great anchovy aioli. The combination of garlic and anchovies is great.
In reality, anchovies are a small part of Worchestershire sauce, but they're in there, and it is a fermented sauce. I'm sure it originated in India, since it also includes tamarind. The British colonials in India brought a lot of good things back from India.
Try Crosse and Blackwell's Major Grey's Chutney on pork chops or lamb. It's the best thing since sliced bread. But make sure it's Crosse and Blackwell's. All others are inferior.
Care to share the recipe? It sounds marvelous.
But make sure it's Crosse and Blackwell's. All others are inferior.
I agree. Although I have made a pretty mean chutney myself of occassion..........but it's generally easier to just pick up a jar C&B.