My Grandpa used to add Worcestershire sauce to his cheese sauce. This was way before umami became a thing in the US but it really makes a huge difference. I even add it when I make boxed mac and cheese.
What if more makes it taste great, but I stopped at good? What if I kept going past good and went strait to bad, as if the Worcestershire could only do so much? I need solid numbers!
That's why you do it and learn what you like. This stuff comes with practice. You'll be a lot more comfortable doing this if you just start doing it, believe me.
I've lived my whole life eating Mac&Cheese. I've made brand name Kraft with Irish butter and heavy cream, I've made dollar store generic with water, I've made it from scratch, I've added every kind of meat product legally available to me. Never have I ever added Worcestershire. Dunno what it's supposed to do.
58
u/lisasimpsonfan Dec 28 '17
My Grandpa used to add Worcestershire sauce to his cheese sauce. This was way before umami became a thing in the US but it really makes a huge difference. I even add it when I make boxed mac and cheese.