Worcestershire sauce
Also known as: Worcestershire
A dark, tangy, savory fermented sauce made from vinegar, molasses, anchovies, and seasonings; used in small amounts to add deep umami to marinades, sauces, and drinks like a Bloody Mary.
Buying guidance
Lea & Perrins is the original and is in every supermarket, near the ketchup; a bottle lasts years. Note that it contains anchovy, so it is not vegetarian.
Substitutions
- 2 tsp soy sauce plus 1 tsp cider vinegar and a pinch of sugar -- close enough.
- 2 tsp soy sauce plus 1/2 tsp fish sauce -- closer still.
- A1 or another steak sauce -- use the same amount.
- Coconut aminos or mushroom ketchup -- for a vegetarian dish.
- Omit -- you will notice a gap, but nothing is ruined.
Tips & common mistakes
It's fermented and intensely savory, so a few dashes go a long way and it's easy to oversalt a dish without noticing, since it doesn't read as a seasoning the way salt does -- add a small amount at a time and taste before adding more.
Storage
It doesn't need refrigeration even after opening and keeps well in the pantry for a long time, since fermentation and salt already preserve it -- the flavor may mellow very slightly with age but it won't spoil the way a fresher condiment would.