A classic English bottled sauce from the 19th century, when strongly flavoured sauces were used to hide a multitude of sins. It's a thin, spicy, dark-brown fermented sauce made from a variety of ingredients including anchovies, shallots, garlic, soy sauce, tamarind, salt and vinegar, which is then left to age in barrels.
Lamb burgers with mint mayo and tomato relish
Slow roast shoulder of lamb with sliced potatoes
Beef stew with dumplings
Horseradish and mustard beef casserole
Bacon rarebit with apple chutney
Devilled kidneys
Corn on the cob with burnt-onion ketchup
Virgin Mary
Bloody Mary
Worcestershire sauce contains anchovies, so is not suitable for vegetarians. Alternatives with a similar taste are available.
The final sauce has a spicy, concentrated flavour, so you only need a dash. It can be used to give a little boost to meat stews and casseroles, pies, soups, sauces and marinades. Sprinkle it over sausages, steaks, chops and toasted cheese or use it in drinks such as a classic Bloody Mary.
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