Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Worcestershire Sauce along with all the Worcestershire Sauce containing recipes presented on this site, with 106 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Worcestershire Sauce recipes added to this site.

These recipes, all contain Worcestershire Sauce as a major wild food ingredient.

This is a classic British bottled sauce that's said to have derived from an original Indian recipe. It is a widely used fermented liquid condiment originally manufactured by Lea & Perrins based on an invention of the company's founders: the pharmacists John Wheeley Lea and William Henry Perrins in Worcester during the first half of the 19th century. The sauce itself uses malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spices, and flavouring. This is an essential flavouring in many dishes as it imparts umami or fullness in the mouth, due to the anchovies. It therefore gives dishes in which it's used an indefinable 'moreish' quality.

Worcestershire sauce is an essential ingredient in a Bloody Mary and in Hong Kong style dim sum, Worcestershire sauce is the de facto standard sauce for serving steamed beef meatballs.

Once fermented the sauce is left to age in barrels, which concentrates the flavours. As a result only a dash is required in most meals.