Lea & Perrins Thick Classic Sauce Review
I love to use Lea & Perrins Sauce in some of my recipes, as have others since 1835. I was recently introduced to and had the opportunity to review Lea & Perrins Thick Classic Sauce. One word describes it – Yummy! I love that it’s thicker, creating a heartier marinade and sauce when you use it. With Lea & Perrins Thick Classic Sauce, you get the same classic flavor as the Original Lea & Perrins Worcestershire Sauce, but it’s thicker and heartier. It’s made with premium ingredients and is great for dipping and use as a topping.
When you visit the site for Lea & Perrins Thick Classic Sauce, you can print a $1.00 off coupon and try it out for yourself! You’ll also find great recipes such as the ones below:
BARBECUED MINI MEATBALLS
To serve at your next buffet, use a small slow cooker with a “keep warm” feature. Add cooked meatballs and stir in sauce.
1/4 cup Lea & Perrins Worcestershire Sauce
2/3 cup Jack Daniels Honey Smokehouse Barbecue Sauce
1/2 cup onion, minced
1 egg, lightly beaten
1 lb ground beef
1/3 cup fresh breadcrumbs
1/2 cup sour cream
- Preheat oven to 400°F. In a small bowl, mix together Worcestershire Sauce, and barbecue sauce, and set aside. In a large bowl, mix together 1/3 cup of barbecue sauce mixture, onion and egg. Add the beef and breadcrumbs, and mix well. Season with salt and pepper if desired. Shape into mini meatballs, about the size of an olive.
- Place meatballs on baking sheet sprayed with nonstick cooking spray. Bake for 6 to 7 minutes. Brush meatballs all over with 1/4 cup of reserved barbecue sauce mixture, turn and bake for another 5 minutes, or until cooked through.
- Meanwhile, in a small saucepan over low heat, combine remaining barbecue sauce mixture and sour cream. Simmer for 2 to 3 minutes; do not boil. Pour sauce over meatballs and serve with toothpicks.
Makes 16 Appetizer Servings or 80 Mini Meatballs
Prep Time: 30 minutes
Cook Time: 15 minutes
TIP: Meatballs can be prepared a day in advance, up to step #1. Cover tightly and store in refrigerator until ready to bake.
SAVORY MUSHROOM SAUCE
For your next meatloaf, roast beef or steak and onions dinner, complete the flavor profile with this rich, savory sauce. Cook up enough to serve with your mashed potatoes too.
3 tbsp Lea & Perrins Worcestershire Sauce
2 Wyler’s Beef Bouillon cubes
1/4 cup red wine
2 tbsp olive or vegetable oil
2 tbsp cornstarch
1 can (3 to 4 oz) sliced mushrooms, drained
- In a large skillet over medium-high heat, combine all ingredients with 2 cups of water and bring to a boil. Cook for additional 2 to 3 minutes, or until thickened, stirring frequently.
Makes about 2-1/2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
TIP: Be sure to shake well before measuring out the Worcestershire Sauce.
Right now, you can enter Lea & Perrins “wRAP” contest to have a chance to win $5,000 in cash. Lea & Perrins is inviting families and friends to join in on the summer fun and create the official Lea & Perrins Thick Classic family wRAP song in celebration of its iconic paper-wrapped glass bottles. The winner will receive $5,000 in cash for creating a wRAP about the best qualities of Lea & Perrins new Thick Classic bold and distinct sauce. Log on for more information and to check out sample videos. There will also be a $1,000 cash prize to four runners-up.
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