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In Our Pantry: Worcestershire Sauce

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Photography by: Bryan Gardner
The secret to Lea & Perrins’s sauce? It ages for 18 months in wooden casks.

Like many of the best discoveries, the creation of the classic steak condiment was accidental: The formula was perfected only after its 19th-century inventors, John Lea and William Perrins, on a whim, sampled a batch of sauce they had rejected years before. What they tasted was tangy, savory, and pungently delicious. The inadvertent fermentation had lent a distinctive umami to the blend of anchovies, vinegar, cloves, tamarind, and molasses. These days, Worcestershire enhances any beef dish, but don’t limit its potential -- try it in salads, dips, and more.

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