Cookbook:Worcestershire Sauce

Worcestershire Sauce, pronounced "Wuh'ster'sher," can trace its origins back to India. The original recipe was brought back by a Lord Sandys from Bengal, and is kept a closely guarded secret. The ingredients include malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice and flavourings. The production process includes maturation in oak barrels for several months.

First made by Lea & Perrins in 1835, the company still makes the sauce in the same way today. It is invaluable for spicing up savoury dishes.