How to Make (and Use) Worcestershire Sauce

Worcestershire sauce (also known as Worcester sauce) is a dark brown condiment made from fermented anchovies, vinegar, sugar, and spices. Worcestershire sauce likely evolved from a Malaysian condiment similar to Indonesian kecap manis, a sweet, thick soy sauce

English colonists first tasted Indonesian kecap manis in the eighteenth century. Back home, the British developed their own takes on the sauce. Without soybeans, they used mushrooms, shallots, and anchovies to develop a variety of thick, brown condiments, including mushroom ketchup and Worcestershire sauce.

Worcestershire sauce itself was developed by chemists John Wheeley Lea and William Henry Perrins, who ran a shop in the city of Worcester in the West Midlands region of England. According to legend, former soldier Sir Marcus Sandys brought the recipe back from India, and Lea and Perrins forgot about the sauce in their cellar, where it fermented. This origin story is unlikely, considering the popularity of fermenting sauces during the time.

A version of Worcestershire sauce has become a popular condiment in Japan, China, and Thailand, where many recipes omit the anchovies in favor of soy sauce or fermented fruits.

Commercial Worcestershire sauce is typically made with:

1. 1. Vinegar: The original Lea & Perrins Worcestershire sauce recipe was made with barley malt vinegar. Today, most Worcestershire sauce is made with white vinegar.
2. 2. Molasses: This contributes to the sauce’s dark brown color and rich sweetness.
3. 3. Sugar: Some commercial versions use white sugar, while others use high-fructose corn syrup to sweeten the sauce.
4. 4. Alliums: Worcestershire sauce is traditionally made with shallots and garlic, and many contemporary recipes call for onion and garlic powder.
5. 5. Spices: Cloves, celery seed, and natural flavorings give Worcestershire sauce its characteristic spiciness—in some cases with the addition of chili pepper extract.
6. 6. Tamarind: Worcestershire sauce may include tamarind extract to add sour flavor.

Worcestershire Sauce has a powerful umami flavor, which comes from the anchovies or soy sauce. It's sour from tamarind and vinegar, sweet from molasses and sugar, and spicy. Although it contains similar flavors (and shares history with) ketchup and brown sauce (steak sauce), Worcestershire sauce is more concentrated than other condiments, and designed to be used a few drops at a time.

Is there a bottle of Worcestershire sauce somewhere in the back of your pantry? There are many ways you can use it up.

1. 1. Caesar salad dressing: Anchovies are one of the key components to a good Caesar salad. Worcestershire sauce is an easy way to bring their flavor to the dressing.
2. 2. Bloody Mary: This classic tomato cocktail relies on Worcestershire sauce for an extra hit of umami. If you love the slight fishiness of a Bloody Mary, try the Bloody Caesar as well.
3. 3. Tonkatsu sauce: Tonkatsu sauce, made with ketchup and Worcestershire sauce, is the essential dipping sauce for Japanese tonkatsu (breaded and fried pork cutlet). A similar sauce is served with Shanghai-style pork chops.
4. 4. Köttbulle: Swedish meatballs typically include Worcestershire sauce in the meat mixture. It's also great in hamburgers and meatloaf—basically any flavorful ground-meat dish.
5. 5. Steak marinade: Worcestershire sauce contains some of the same flavors as steak sauce—just in concentrated form. Add a few spoonfuls to the marinade for a steak.

If you don't have Worcestershire sauce on hand, try these easy substitutions.

1. 1. Fish sauce: Try fish sauce instead of Worcestershire sauce in a Bloody Mary. It provides umami fishiness and saltiness.
2. 2. Soy sauce: Since Worcestershire sauce was likely inspired by soy sauce, you can use the fermented soy product as a substitute.
3. 3. Tamarind paste: Mix tamarind paste with a little fish sauce, soy sauce, or ketchup for a Worcestershire sauce substitution that captures the sour funk of the original recipe.