Pronunciation: [WOOS-tuhr-shuhr; WOOS-tuhr-sheer]
Though this condiment was originally developed in India by the English, it takes its name from the fact that it was first bottled in Worcester, England. It's a thin, dark, rather piquant sauce used to season meats, gravies, soups and vegetable juices, and as a table condiment. It's also an essential ingredient in the popular bloody mary cocktail. Worcestershire's formula usually includes garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and various seasonings. It's widely available in supermarkets.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Emeril's Homemade Barbecue Sauce
- American Meat Sauce
- Grandma Hugelen's Secret Steak Sauce
- Homemade BBQ Sauce
- Hellfire Sauce
Related Content From Cooking Channel
- Sauteed Foie Gras with Cipolini Onions, Nashi Pear, and Worcestershire Sauce
- Grilled Fillet of Beef with Blue Cheese Glacage, with Bacon and Sour Cream Mashed Potatoes and a Drizzle of Emeril's Homemade Worcestershire Sauce
- Emeril's Worcestershire Sauce
- Filet of Beef with Roasted Garlic Mashed Potatoes, Bleu Cheese and Walnut Stuffed Portobellos, and Homemade Worcestershire Sauce
- Zucchini Tomato Sauce with Fat Spaghetti