Worcestershire sauce

Sauce Worcestershire

What it is

Two chemists made a batch in 1835, found it undrinkable and left the barrel in the cellar. Eighteen months later they tasted it again out of curiosity and it had fermented into something extraordinary. Anchovies are the source of the umami.

In the kitchen

A few drops deepen anything brown — stews, gravies, a shepherd's pie. It is a seasoning, not a sauce to pour.

Goes with

Beef Tomato Onion Black pepper Garlic Butter Mustard Anchovy

Also used with

Tasty Lancashire Stone crab claw

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