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| Deliciously Different |
This is Worcestershire Sauce that has a whisper of Balsamic Vinegar in it. To me, this would not be my everyday Worcestershire Sauce that I use in cooking. It's too good for that. But as part of the Cæsar Salad Dressing ingredients, the whisper would turn the flavor profile into a shout. A nice difference. Or if I was to make some Stonewall Jackson's BBQ Sauce, it would add a subtle half-note and make the eater ask "what's in that sauce?". That being a compliment.
Available at Surfas' Culinary District.
Example Recipe
Where the Smokey Spice of Balsamic is Worth It
Example Recipe
Where the Smokey Spice of Balsamic is Worth It
Hot Crab Chile Lime Dip
4 tbsp. mayonnaise
16 oz. cream cheese, softened
12 oz. crabmeat (canned is OK)
2 cups shredded Cheddar cheese
1 1/2 tbsp. fresh Lime juice (Key Lime juice preferred)
2 tbsp. Culinary District Worcestershire Sauce
2 tbsp. Hot Sauce (not Tabasco, please)
Paprika, lime slices and chopped parsley, for garnish
Preheat oven to 350˚F (175˚C).
In a bowl, mix the mayonnaise, cream cheese, crab meat, Cheddar cheese, lemon juice, Worcestershire and hot sauce. Transfer to a shallow baking dish (approximately 9” x 13”). Top with paprika.
Bake in the preheated oven until golden brown, about 30 minutes. Let stand 5 minutes before serving. Garnish with lime slices and chopped parsley. Serve with toast rounds or Saltines.
