Worcestershire sauce

Nutrition Facts*

Based on a 2000 calorie diet per serving
Serving size: 1 c. (275g)
DV %


Calories: 184.3
Total Sugars: 27.6g
Carb.: 53.5g
Fiber: 0g
Total Fats: 0g
Cholesterol: 0mg
Protein: 0g
Sodium: 2695mg

*Data provided by USDA

Worcestershire sauce, a staple in many kitchens, is a fermented liquid condiment created in the early 19th century in the English county of Worcestershire. The sauce's origins are credited to John Wheeley Lea and William Henry Perrins, two chemists who were asked by a nobleman to recreate a flavorful sauce he had encountered in his travels to Bengal. The initial attempt was deemed unsuccessful and was abandoned in barrels in their cellar. After several years, the mixture fermented and matured into a complex, tangy sauce. This accidental aging process resulted in the unique flavor that defines Worcestershire sauce today.

The sauce's complex flavor profile is a result of its diverse ingredients, which typically include malt vinegar, molasses, anchovies, garlic, tamarind extract, onions, and various seasonings. This combination creates a rich umami taste that enhances the flavors of numerous dishes. Worcestershire sauce is notably versatile, adding depth to everything from Bloody Mary cocktails to Caesar salads, and from marinades to meat stews.

One of the distinctive features of Worcestershire sauce is its fermentation process. The anchovies are allowed to dissolve in vinegar, creating a savory, slightly salty base. This process, along with the aging of the sauce, contributes to its deep, complex flavor.

Worcestershire sauce is often found in recipes that also contain tomato ketchup, chili powder, paprika, pork shoulder, BBQ sauce and beef

Substitution for 1 tablespoon Worcestershire sauce:

1 tablespoon steak sauce

Note: Substitutions are a suggestion only and may not work well with all recipes. Use your best judgment!