I usually hate it when a classic food reinvents itself. Anybody else out there remember New Coke or Coke 2? We all know how well that turned out. If it ain't broke why fix it huh?
So you can understand that I was a bit skeptical when I heard about the new Lea & Perrins - Thick. Why would they want to play with the classic and best Worcestershire sauce on the market? What the hell did they do to it to make it thick? Did they fill it with thickeners and other unnatural glop?
I checked with their marketing folks and was told that "The new Lea & Perrins Thick Classic was inspired by the original Lea & Perrins Worcestershire Sauce, which is made using a 170-year old recipe. By blending the original Lea & Perrins Worcestershire Sauce with ingredients such as tomato puree made from tomatoes grown from Heinz Seeds, roasted garlic and onion, we’ve achieved the thick texture and bold, yet balanced flavor, which makes the new Lea & Perrins Thick Classic perfect for dipping and topping."
So with some apprehension, I gave it a try. And I was glad I did. The new Thick Lea & Perrins Worcestershire sauce, tastes exactly the same as the original, but is thick like ketchup. No more thinning out your sauces!
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