Worcestershire sauce is a complex, fermented British condiment made from vinegar, molasses, anchovies, tamarind, onion, garlic, and spices. It is used in very small quantities as a flavour enhancer in soups, marinades, Bloody Mary cocktails, and rarebit. It is very high in sodium per 100g but the typical serving (a few dashes) contributes negligible sodium. It is not suitable for vegetarians or those with fish allergy due to anchovies.
Use Worcestershire sauce by the teaspoon or dash rather than tablespoon — its concentrated flavour means a little goes a long way. Add to cheese sauces, meat marinades, or homemade burgers for depth. Vegetarian versions (without anchovies) are available.
Where Worcestershire sauce Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Chloride | 2,610 mg | 200% | |
| Potassium | 600 mg | 30% | |
| Calcium | 190 mg | 24% | |
| Magnesium | 73.0 mg | 19% | |
| Phosphorus | 31.0 mg | 4% | |
| Iron | 10.1 mg | 72% | |
| Folate | 1.00 µg | 1% | |
| Selenium | 1.00 µg | 2% | |
| Manganese | 0.980 mg | 49% | |
| Vitamin A (RAE) | 0.670 µg | 0% | |
| Zinc | 0.400 mg | 4% | |
| Niacin (B3) | 0.400 mg | 3% | |
| Copper | 0.210 mg | 21% | |
| Riboflavin (B2) | 0.010 mg | 1% | |
| Vitamin C | 0.000 mg | 0% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Iodine | 1.00 µg | 1% | |
| Cholesterol | 0.000 mg | — | |
| Beta-carotene | 8.00 µg | — | |
| Retinol (vitamin A) | 0.000 µg | 0% |
* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.