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.
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:
You can use this like button without having to log in.