Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
20 minutes ago, kayb said:Oil and Worcestershire. Never thought of such. Intriguing. You add anything else?
But I have also been known to add a good slug of heavy cream.
Somehow I believe I got this from a Jacques Pépin recipe but I have never been able to track it back.
Worcestershire sauce and beef what’s not to like?
7 minutes ago, kayb said:Oil and Worcestershire. Never thought of such. Intriguing. You add anything else?
But I have also been known to add a good slug of heavy cream.
Somehow I believe I got this from a Jaques Pépin recipe but I have never been able to track it back.
Worcestershire sauce and beef what’s not to like?
