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~ What are some food items that are similar to Worcestershire sauce based on taste? ~

~ What are some food items that are similar to Worcestershire sauce based on taste? ~

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  1. Worcestershire is a complex sauce with no substitute, in my opinion. I use only Lea and Perrins, which contains anchovy, so that is an essential component of the taste.

    1. Depends on how you plan to use it. To add to a meat base or a sauce, a couple drops of fish sauce (nuoc-mâm or nam pla) should do the trick, as they are also made of anchovies. A bit more pungent, though. The same way, one or tho smashed anchovie fillets with a splash of balsamic or sherry vinegar can do the job.

      Seldomly, I use Marmite in the same way as Worcester sauce, to add a depht of flavor to stews or ragùs.

      But I'd have to agree that sometimes, nothing can replace Lea and Perrins.

      2 Replies
      1. re: mokafeinomane

        Since some seems to like Lea and Perrins, this is a good enough similarity:

        Vinegar, Water, Sugar, Onions, Anchovies, Salt, Garlic
        and mix. there we go :)

        ref.
        http://www.leaperrins.com/products/th...

        1. re: designparadise

          You're missing tamarind, which is a essential part of the flavor, not to mention contributing both a touch of sweetness and some acidity.

          I used to use a lot of worcestershire - kind of a family tradition - but now I tend to use just anchovy paste instead, especially when I want to bump the savory element without adding sweetness or fruitiness.

        1. HP sauce is a close substitute.

          1. what's the reason for not using Worcester sauce? Or where are you trying to replace it?

            5 Replies
            1. re: smartie

              Replacing it whenever any recipes asks for Worcester sauce. I don't like having to buy all these different stuff :)

              1. re: designparadise

                It last for a pretty long time and is a useful thing to have in the cupboard. It's not even that expensive so might be worth just getting one of those little bottles?

                1. re: pj26

                  I agree. I've only bought one nottle in the last five years and it's still good IMO.

                2. re: designparadise

                  Since you feel that so many recipes ask for it, why not purchase a bottle? I've had mine for a good year now, it lasts forever, and its flavor is pretty unique.

                  Also, why go through the trouble of trying to recreate it by mixing the ingredients yourself? Sounds like a hell of a lot more hassle than *buying* the freakin' sauce.

                  1. re: linguafood

                    really, it is like a dollar something for the small