Worcestershire sauce (or Worcester sauce) is a condiment which, as the name suggests, originated in Worcestershire, England, where pharmacists John Wheeley Lea and William Henry Perrins created their still category leading brand, Lea & Perrins brand.
Worcestershire sauce is made with barley malt vinegar, spirit vinegar, anchovies, tamarind, garlic, onions/shallots, molasses, sugar, salt, spices, and flavourings. The anchovies in most brands of Worcestershire sauce mean this condiment should be avoided by those allergic to fish, vegetarians, vegans and Orthodox Jews wanting to avoid combining fish and meat in the same dish. In such cases, several anchovy-free brands of Worcestershire sauce are available.
Worcestershire sauce is a generic term for this condiment style, confirmed in 1876 when the English High Court of Justice ruled that Lea & Perrins did not own a trademark for the name "Worcestershire".
In the world of cocktails, Worcestershire sauce is most notably used as an essential ingredient in a Bloody Mary. More cocktails with Worcestershire sauce
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