Worcestershire Sauce
Umami-rich fermented sauce — the Bloody Mary's savoriness.
Other Worcester, England
Flavor profile: savory
Worcestershire sauce is a fermented condiment built on anchovies, molasses, tamarind, vinegar, and a long list of spices — Lea & Perrins has been the standard since 1837. In a Bloody Mary, a few dashes provide a deep umami and salt backbone that tomato juice alone cannot produce.
History
The Lea & Perrins recipe was developed in Worcester, England, in the 1830s, reportedly based on a recipe brought back from Bengal.
Common uses
Bloody Mary.
Cocktails that use Worcestershire Sauce
- Bloody Mary — The ultimate brunch cocktail — vodka, tomato juice, and savory spices