Worcestershire sauce

Hard to pronounce, impossible not to love. A dash or two of the British-born fermented sauce makes the world of difference in everything from cocktails to croque madame thanks to a singular alchemy of umami, spicy and tangy flavours

What is it?

The condiment’s invention in 1837 in the English city of Worcester was the result of a happy accident after chemists John Wheeley Lea and William Henry Perrins abandoned a vat of sauce they’d concocted, but found inedible. After 18 months of fermentation, the mixture of malt vinegar, anchovies, molasses, sugar, tamarind, onions, garlic and spices had mellowed and deepened in flavour to become the pantry staple we know today.

On the table

It might be polarising, but lovers of Worcestershire sauce maintain that it deserves a place in your regular condiment line-up. We agree! Splash it on your breakfast fry-up, boerie rolls, fresh oysters, vegetable soup, you name it.

With tomato

Tomatoes and Worcestershire sauce are best friends, which is why a couple of shots is indispensable in Bloody Marys, gazpacho, Marie Rose sauce and panzanella dressing.

In a sauce

Worcestershire sauce adds a rich bass note to traditional mother sauces such as tomato sauce, Hollandaise, béchamel and espagnole, and to make-andgo condiments like aïoli, Caesar dressing and barbeque sauce.

On the braai

All the components of a great marinade are already built into Worcestershire sauce, so why complicate things? Use it to tenderise steaks, chicken pieces, ribs and chops before hitting the grill, and to baste your meaty fare while manning the fire.

With cheese

Cheese + Worcestershire sauce = chef’s kiss. Exhibit A: Welsh rarebit. Exhibit B: Croque madame. Same goes for mac and cheese, broccoli cheese, cheese fondue, cheese croquettes…

In soups, stews and roasts

Most low-and-slow dishes benefit from a couple of tablespoons of W sauce to add richness and complexity. Think roast lamb, pulled pork, beef stew, ragú, chicken soup and seafood gumbo.