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What in the heck is Worcestershire Sauce, anyway?

Worcestershire sauce, often pronounced as "wus-ter-sheer," is a complex and savory condiment that has been enhancing the flavor of dishes for nearly two centuries. This iconic sauce originated in Worcester, England, in the early 19th century and was first crafted by two chemists, John Lea and William Perrins, who stumbled upon the recipe while attempting to recreate a popular Indian sauce. Worcestershire sauce is a unique blend of ingredients that undergoes a meticulous fermentation and aging process.


The core ingredients of Worcestershire sauce include vinegar, molasses, tamarind, anchovies, onions, garlic, salt, and a medley of spices such as cloves, cardamom, and chili peppers. These components are combined and left to ferment in wooden barrels for an extended period, often over several months. The fermentation process allows the flavors to meld and develop a deep, umami-rich profile.

bottles of Colonel Pabst Worcestershire Sauce with oysters
Colonel Pabst Worcestershire Sauce

After fermentation, the sauce is strained to remove solids, and it's ready for bottling. The result is a dark, liquid condiment with a robust, complex flavor profile characterized by the perfect balance of sweetness, tanginess, and spiciness. Worcestershire sauce adds depth and savoriness to a wide range of dishes, from marinades and dressings to soups and cocktails.


Our favorite at Maddex Mercantile is Colonel Pabst Worcestershire Sauce which is made with fresh Milwaukee amber lager - yes, just like the stuff the Pabst family uses in their Blue Ribbon beer - and blends in 21 all natural ingredients from around the world. It's small-batch brewed, bottle and aged to perfection. Its versatility and unique taste make Colonel Pabst a staple in many kitchens. Whether used to season a steak, enhance the flavor of a Bloody Mary, or elevate the umami quotient in a vegetarian dish, Worcestershire sauce continues to be a beloved and indispensable ingredient in the culinary world.


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