What's in Worcestershire Sauce, and How Should It Be Pronounced?

It's that dark, flavorful sauce with a name that's hard to pronounce: Worcestershire sauce, a zesty, tangy addition to meats, soups, and almost any dish that calls for slow cooking. (Just to clarify, the creators of the sauce, Lea & Perrins, say it can be said as "WUST-ter-shire," "WOOS-ter-sheer," or "WOOS-ter-sher.")

Worcestershire sauce enhances flavors, bringing out a rich umami, or savory quality. "Lately, there's been a surge of interest in 'umami,' the fifth taste [alongside salty, sweet, bitter, and sour], often referred to as 'deliciousness,'" explains Seamus Mullen, chef at the Institute of Culinary Education, in an email interview. "Umami accentuates the natural flavors of food, making steak taste more beefy and mushrooms more mushroom-like."

Ingredients of Worcestershire Sauce

Worcestershire sauce is crafted with a variety of flavorful ingredients like anchovies, red onion, molasses, garlic, tamarind, and malt and/or cider vinegar. "The vinegar and tamarind add a sharp acidity to the sauce, while the molasses and onion balance out the sweetness," explains Mullen.

What is the Process of Making Worcestershire Sauce?

The real magic of Worcestershire sauce happens during its lengthy fermentation process, which lasts anywhere from 18 to 24 months. This crucial step was actually a fortunate accident in the early 1800s when two chemists from Worcester, England (John Lea and William Perrins) were tasked with recreating a recipe loved by a British nobleman while traveling in Bengal, then a part of India.

Their initial attempt was a complete failure, so the chemists let it sit in jars in their cellar. A few years later, they rediscovered the batch and were amazed to find that the fermentation process had transformed it into the perfect savory sauce. They began selling it in 1837, it reached the U.S. in 1839, and it is now available in over 75 countries worldwide.

Although the original Lea and Perrins recipe remains a closely kept secret, many competitors have emerged, making their own versions (the BBC counted at least 30 others in Worcester alone). In fact, you can even try making your own version at home.

Worcestershire Sauce Recipe

"Although the lengthy aging and fermentation process might be too much to attempt at home, you can create a flavorful version of Worcestershire sauce by simmering soy sauce, mustard powder, malt vinegar, tamarind paste, garlic, spices, anchovy paste, tomato paste, ginger, molasses, and more spices," says Mullen. Simply mix and simmer until it reaches the desired consistency, then strain and set aside. The spices can include coriander seed, mustard seed, clove, orange peel, and black pepper. (Food.com offers a simpler recipe that skips many of these ingredients, but users claim it comes close to the original.)

Additional Uses for Worcestershire Sauce

This beloved sauce isn't just for steaks! It's versatile enough to be added to anything that could use a flavorful kick, including Bloody Marys, fondue, cheese sauces, eggs, popcorn, potatoes, salad dressings, or even a grilled cheese sandwich. Lea & Perrins even suggests using it in place of your regular salt and pepper dashes for extra flavor.

The growing interest in umami flavor has spilled over into the Worcestershire market, and this surge is expected to continue, projected through 2025, at the very least. "Umami enthusiasts are seeking out classic condiments like Lea & Perrins's original recipe, and there's a rising trend to find innovative ways to use the sauce," says Mullen. "From marinades to cocktails, Worcestershire sauce is currently enjoying a renaissance."