Worcestershire sauce is a fermented sauce made from vinegar, molasses, sugar, salt, onions, garlic, anchovies, and tamarind extract. It is used as a condiment for meat, fish, and vegetables. The sauce was first produced in the city of Worcester, England, in the 1830s.
The name “Worcestershire” is pronounced “WOO-ster-shur”. The first syllable is stressed, and the “r” is pronounced with a slight trill. The sauce is often abbreviated as “Worcs” or “W sauce”.
