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Worcestershire Sauce

The very best-loved of English bottled sauces. I know an American foodie who has crates of the stuff sent over, because the American version never tastes as good. It's such a clever sauce because if you were asked (and didn't know) what the main ingredient was, you would never guess. It's anchovies, but only the finest anchovies from the Basque region of Spain, blended with shallots, onions and garlic and matured for three years. Worcestershire sauce is a flavour provider and enhancer, a real stalwart for jazzing up stocks, gravies and sauces, and for enlivening disappointing ready meals. Even outside the kitchen it has another pride of place, and that's at every glitzy bar from Teesside to Thailand – because no Bloody Mary anywhere in the world could not include it.

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Recipes that use this ingredient

American Meatloaf

American Meatloaf with Red Onion, Tomato and Chilli Relish

Barbecued Chicken with an Apricot Glaze

Beef and Vegetable Stew with Crusted Onion Dumplings

Bloody Mary Soup

Bloody Mary Tomatoes

Corned-beef Hash with Fried Eggs

Devilled Spare Ribs

English Pot Roast

Geräucherte Forelle Nach Art des Hauses - Smoked Trout

Hirn Überbacken - Brains au Gratin

Hot and Sour Pickled Prawns

Individual Steak, Mushroom and Kidney Pies

Kartoffelsuppe (Potato Soup)

Kartoffelsuppe auf Schwäbische Art (Swabian Potato Soup)

Marinated Rump Steak

Mixed Grill with Apricot Barbecue Glaze

Mixed-leaf Caesar Salad

Pepper-Crusted Fillet of Beef with Roasted Balsamic Onions and Thyme

Roast Leg of Lamb with Shrewsbury Sauce

Steak and Kidney Plate Pie

Steak and Kidney Pudding with Steak and Kidney Gravy

Traditional Lancashire Hotpot

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