What is the purpose of this sauce in recipes? What is the flavor profile? - is it salty, sweet, or what? Is it just a useless thing?
Have you tasted it?
It's a derivative of a host of fish-based (in this case, anchovies) sauces, which in both Eastern and Western cuisines play a subtle but critical role in flavoring.
Worcestershire sauce is used alot in Britain and Ireland. Apparently the recipe is originally Indian though. It is used alot to make red meat taste more "meaty"- so people use it in marinades, splashed on steak, in any minced beef recipe, and splashed on melted cheese on toast is another very popular one.
Lee and Perrins is the most famous brand over here for the sauce if you are looking for some
Those who crave Worcestershire sauce, it is believed,
stock their pantry by direct shipments from England,
as lovers of this sauce feel that the product in the
US (like English chocolates), just does not taste the
The sauce comprises of Anchovies (possibly those from
around Northern Spain), this is then blended with
shallots, garlic, and onions, and supposedly left to
mature for upto three years.
It is used as a flavouring and enhancer to make the
food and/or ingredients rock, such as for example
it is thought to blow the socks off stocks, other
sauces, or gravies, and if you have ever had a bloody
Mary, it is most likely it would have included this