Worcestershire Sauce

Worcestershire sauce is a popular condiment that was first made in 1838 by Worcester-based dispensing chemists John Lea and William Perrins. It is a hot, spicy and vinegary sauce made from soy sauce, tamarind, garlic, onion, shallots, molasses, vinegar, anchovies, chilli peppers, pepper and cloves. The ingredients are left to mature, then are strained and left to age in the same manner as wine, with the length of aging affecting the depth of flavour. The final sauce has a deep, rich brown colour and a distinctive spicy, savoury taste that may be used to season a wide variety of dishes.

Worcestershire sauce heightens the flavour of food, and a dash of sauce can perk up dishes such as shepherd's pie, beef casserole, spaghetti bolognese, chilli con carne, meat pies, soups, sausages, chops or steaks. It is particularly good when sprinkled over cheese on toast.

When adding Worcestershire sauce, always shake it well before using as the ingredients can sometimes separate out in the bottle. As it is highly concentrated, it should be used sparingly; a few drops will usually suffice.