01/18/2026
My Dutch Oven has been seeing a lot of action lately. This Sunday morning I pulled a roast out of the freezer and that baby is already in the oven on low, to cook slowly most of the day, for some tender warm beef for my dinner tonight.
In prepping my roast, among other things, I got out the Worcestershire, which made me go into a deep dive on what the heck is in this stuff.
Below is the everything you ever wanted to know about this interesting and hard to pronounce “condiment”. Did you know one of the main and most important ingredients in it is anchovy?!?!! Who knew?! 
https://en.wikipedia.org/wiki/Worcestershire_sauce #:~:text=The%20ingredients%20vary%20by%20manufacturer,Worcestershire%20sauce%20to%20season%20meat.
Worcestershire sauce or Worcester sauce[1] (/ˈwʊstər(ʃər)/ ⓘ WUUST-ər(-shər)) is a fermented condiment invented by the pharmacists John Wheeley Lea and William Henry Perrins in Worcester, Worcestershire, England, during the first half of the 19th century. They later formed the company Lea &...
