Recipe calls for 1 tsp White Wine Worcestershire Sauce!

[tim]

Presumably their Marinade for Chicken. Nowhere available.

For Salmon Mousse. Is it worth trying to substitute?

[tim]

[Fork]

What recipe Tim?,Salmon Mousse?

I just "Googled" Salmon Mousse recipes and didnt see Worcester Sauce in any of them and only white wine in one!

[Barnowl]

I think sometimes these recipes are viral marketing to promote the product.

The white wine sauce is apparently different to the normal because of the addition of sweet white wine - supposedly Sauternes though that strikes as rather an expensive ingredient - and lighter spices than the the standard version.

How about using normal L&P but half the quantity of sauce and throw in some pudding wine?  :)

[tim]

http://www.chefdecuisine.com/seafood/salmon/COLD_SALMON_MOUSSE.asp

Thanks for ideas - it's for 8.

[tim]

Oh, & in passing, since this is for the Veggies in the family, how would you allow for using Vege-Gel??

[valmarg]

If the recipe is for veggies, worcestershire sauce would not be acceptable as it contains anchovies.

valmarg

[tim]

Aha! But WWWS is different.

And just to confuse, I have to convert Gel measures to Vege-Gel!!

[tim]

Right - 17 due, 10 have cried off through 'the Bug'!!

So - can I freeze the Mousse??

[Hyacinth]

Oh! What a rotten shame, not only for you the Chef but also for the sufferers :'(....now then, to freeze a mousse. I've not googled now, but I did once many years ago when I had a called-off dinner party( for similar reasons) and mousse made and the answers then were YES! So, unless anything's changed, I'd be inclined to save a portion to use now, re-shape the remaining & freeze. Can't remember there was any change to the thawed mousse...no grainy texture etc....

Lishka

[tim]

Thanks for that, Lishka.