Other
Worcestershire Sauce
A thin fermented sauce of vinegar, molasses, anchovy, tamarind, onion, garlic, and spices, aged until the flavours meld.
Origin
The recipe associated with Worcester in England, built from ingredients of British trade.
Flavour
Salty, sour, sweet, and deeply savoury.
How to use it
Splash it into meat mixtures, dressings, and cheese dishes. It is a seasoning, not a pouring sauce.
Storage
A bottle keeps for a long time, cool and capped. Refrigeration is optional.
Recipes using it
No published recipes use this yet.
