Grow It, Catch It, Cook It

This aged dark brown, fermented sauce adds a unique flavour to your meals and cocktails/mocktails. It goes great with meat, vegetable and egg dishes and should always be in your cupboard :).

The original is made by Lea & Perrins in Worcestershire and the recipe is kept secret.

Taste:

It has a very complex flavour but I mostly taste sugar, vinegar, onion, garlic and salt if sampled by itself. It is not as salty as soy sauce but I still don’t add salt to my meals if I use it.

Here is the brand I use in Australia:

Related Links:

• see recipes using this sauce here
• see all sauces and condiments posts here
• see all ingredients here