Hi! Thanks so much for your question. Yea, normally this sauce has Worcestershire sauce as an ingredient. I thought about it long and hard and felt that with anchovies as a topping to the eggs , that the umami factor was taken care of with the anchovies. So I didn’t want to overpower the dish with too much “ umami”. If I were doing a shrimp/ prawn cocktail, I would definitely add the Worcestershire to the recipe (in this case maybe a teaspoon for the recipe illustrated) Thanks so much for this question. Thanks for your support as always! !
What a simple but elevated dish!! Love it as always!
Thanks so much! 😊
That looks great
Thank Keith for sharing this great experience. Looking forward to taste it in Valeria's!
Thank you Yves, hope you do come to Valeria to try in person!
a really cool dish!
I think so too!
This looks like something new to serve at a party instead of deviled eggs.
Yes, excellent idea!
Great simple and at the same time elegant recipe. However, chef, how come there is no Worcestershire sauce in the Mary Rose sauce?
Hi! Thanks so much for your question. Yea, normally this sauce has Worcestershire sauce as an ingredient. I thought about it long and hard and felt that with anchovies as a topping to the eggs , that the umami factor was taken care of with the anchovies. So I didn’t want to overpower the dish with too much “ umami”. If I were doing a shrimp/ prawn cocktail, I would definitely add the Worcestershire to the recipe (in this case maybe a teaspoon for the recipe illustrated)
Thanks so much for this question.
Thanks for your support as always! !