It appears the Lea and Perrins no longer makes thick worcestershire sauce or I can't find any. Would cornstarch work for thickening regular Lea and Perrins?
I would imagine that it would. You could use xanthan gum too.It appears the Lea and Perrins no longer makes thick worcestershire sauce or I can't find any. Would cornstarch work for thickening regular Lea and Perrins?
Careful with xanthan gum, a little goes a long way. Too much and it almost feel gelatinous.I would imagine that it would. You could use xanthan gum too.
Definitely, I use it fromctime to time in place of cornstarch since it’s carb free. It’s very commonly used in commercial sauces and such though.Careful with xanthan gum, a little goes a long way. Too much and it almost feel gelatinous.
Indeed it is, just check the label of almany sauce.Definitely, I use it fromctime to time in place of cornstarch since it’s carb free. It’s very commonly used in commercial sauces and such though.
Why not just reduce it over a little heat?
We're on the same wave length Dan. RAY