fair upcharge?

$2 for a couple of dead fish

But totally worth it for live fish.

Re: anchovies in Worcestershire Sauce. Bourbon Barrel Foods Worcestershire sauce does not contain anchovies. I know this from research when cooking for some vegan friends.

[Robin Garr]

Re: anchovies in Worcestershire Sauce. Bourbon Barrel Foods Worcestershire sauce does not contain anchovies. I know this from research when cooking for some vegan friends.

Which raises a question: If you change the ingredients of a traditional dish (or condiment), should you change its name? I'm sure it's good, though ...

Re: anchovies in Worcestershire Sauce. Bourbon Barrel Foods Worcestershire sauce does not contain anchovies. I know this from research when cooking for some vegan friends.

Which raises a question: If you change the ingredients of a traditional dish (or condiment), should you change its name? I'm sure it's good, though ...

In the case of Worcestershire Sauce I would opine that the omission of anchovies wouldn't be cause to change the name. The sauce in question has such a fascinating origin that minor additions and subtractions still wouldn't change the umami of this sauce. Lea & Perrins had a cask of the stuff stored in the basement of their shop for so long because the original was so unpalatable they hid it away for several years. Cool story of the sauce that wouldn't die (or couldn't be killed, I think)

So does anyone have a tried and true recipe for caesar dressing that uses Worcestershire but NO anchovies or anchovy paste?? Because I would LOVE to make a vegetarian caesar salad using Bourbon Barrel Worcestershire sauce!

So does anyone have a tried and true recipe for caesar dressing that uses Worcestershire but NO anchovies or anchovy paste?? Because I would LOVE to make a vegetarian caesar salad using Bourbon Barrel Worcestershire sauce!

I use olives in place of anchovy paste and it gives it a nice taste.

egg yolk,
garlic
Dijon
balsamic
olives or anchovy
olive oil

Which raises a question: If you change the ingredients of a traditional dish (or condiment), should you change its name? I'm sure it's good, though ...

In the case of Worcestershire Sauce I would opine that the omission of anchovies wouldn't be cause to change the name. The sauce in question has such a fascinating origin that minor additions and subtractions still wouldn't change the umami of this sauce.

I dunno. I thought Worcestershire Sauce, which traditionally is made from a base of fermented anchovies, has its origins in garum (fermented fish sauce from the Mediterranean). Perhaps "Sauce in the style of Worcestershire" or "Worcestershire Stye Sauce" would be more appropriate when fish is omitted?