Worcestershire sauce

• Other
• Non-alcoholic

Worcestershire sauce is a fermented condiment from Worcester, England, where the pharmacists John Wheeley Lea and William Henry Perrins first sold it in 1837. It is made with vinegar, molasses, sugar, salt, anchovies, tamarind, onion, garlic and spices, and is aged for a long time before bottling. It tastes salty, tangy and spiced, with a savoury, faintly sweet depth. In the Bloody Mary and the Virgin Mary a few dashes are enough to deepen the tomato.

Used in 2 cocktails.