10 Best Worcestershire Sauces in the Philippines 2022 | Lea & Perrins, Silver Swan and More

Before going through our buying guide, check out our list of the 10 best Worcestershire sauces that you can purchase online. With a bottle of this sauce, you are now one step closer to getting that perfect blend for your homecooked meals. Get the best one, and sure enough, your dishes will taste great!

**Prices may vary depending on the website and their campaign period**

Worcestershire sauce is a condiment made from salt-fermented anchovies, pickled onions, pickled garlic, salt, sugar, malt vinegar, white vinegar, molasses, tamarind concentrate, and a blend of spices and flavorings. However, the sauce has emerged as a happy accident for its original creators. 

Back in 1835 in Worcester, England, Lord Marcus Sandy, a former governor of Bengal, commissioned two British chemists and drug store owners named John Wheeley Lea and William Henry Perrins to create a condiment from a sauce that he once had in India. The governor desperately wanted to taste this sauce again after his retirement.  

However, the two chemists were unconvinced about the mix that they formulated and decided to confine their creation in the company's basement. After some time, the two creators have stumbled upon the sauce again, and they found that it matured and tasted good, which compelled them to sell the fermented brew.

This fondness for the unknown Indian sauce paved the way for the creation that we now know as Worcestershire sauce. By 1837, it has started to occupy British kitchens, where it has been immortalized as an iconic brand of condiment that most people are familiar with.

Now that you know the ingredients and the origin of the humble Worcestershire sauce, we've listed down some things to consider so that you can get the best one for your marinades and dips. Come along as we take you through our buying guide that can help you purchase the right blend for you!

Worcestershire sauce originates back to Worcester City in England. However, some makers have put their own spin on the iconic English recipe to cater to different palettes. There are possible additions to the primary ingredients that define each brand’s signature blend, so let's go through the most common ones below.

The first-ever Worcestershire sauce came from England, and the recipe remains unchanged to this day. This English sauce has a slightly vinegarish tang and acidity and the aroma of fermented anchovies with herbal and spicy notes. In other words, the UK-made variant can be considered as the 'default' taste for Worcestershire sauce.

Although the UK version has a bright biting scent, it is not salty nor overpowering. Conversely, it presents a little sweetness to the taste with retained aromatic whiff in the mouth. This is the reason why the British love it as their go-to dip and condiment for most of their meals. The same goes for us, who have a long-standing affinity to the good old patis.

Compared to Western cuisine, most Filipino meals evoke a more rich, salty, and savory taste. Our version of Worcestershire sauce offers a vital hint of sweetness, a bit of saltiness, and a touch of sourness.

In addition, some local brands have a blend that has a more robust aroma of peppers. When compared to other variants, it would even taste similar to toyo. Hints of spices may include clove, cinnamon, and coriander seeds, to name a few, and tanginess varies depending on the brand you choose.

Some people have opted to remove gluten from their diets, so a few American brands have replaced malt vinegar with distilled white vinegar in their version of Worcestershire sauce. The flavor differences are subtle, as most kinds of vinegar are known to be sour from the get-go, and the only thing that has changed is the absence of gluten.

However, regulatory bodies require manufacturers to print tags that specify allergens and ingredients that are not present in their products. Gluten-free products would have these words imprinted on the front label. So, it is best to check the label of the Worcestershire sauce bottle to confirm.

Some Asian countries also have their own take on Worcestershire sauce. While the original recipe calls for the use of anchovies as the main ingredient, Japanese-made ones use vegetable puree instead. This type of Worcestershire sauce makes use of tomatoes, onions, and carrots as the base and is combined with fruits such as lemons, prunes, and apples.

In their version, the taste registers as sweet, salty, sour, and less spicy. Furthermore, these sauces are classified into three different variants according to their viscosity. Based on the Japanese Agricultural Standard, the watery kind is categorized into Worcester or Worcestershire sauce, the moderately thick one is Chuno, while the densest one is Noko.

Furthermore, in Shanghai, Taiwan, and Hongkong, Worcestershire sauce is known as spicy soy sauce, Worcester sauce, and gip-sauce. The former is closely similar to Japanese ones as they use fermented fruits and vegetables as the main ingredients. However, Hongkong's gip-sauce has more of an umami flavor that's sourced from soy sauce.

As with most condiments and seasonings, Worcestershire sauce contains allergens and gluten that come from anchovies and malt vinegar. If you are allergic to any of these ingredients, it is best to opt for Japanese-made Worcestershire sauce that's produced without any fish products.

Moreover, plant-based Worcestershire sauce is suitable for vegans and people who are allergic to seafood and gluten. To compensate for the absence of fish sauce or fermented anchovies, it makes use of soy sauce to give it an umami taste. With this, vegans can consume this savory sauce without any worries.

Also, low-sodium variants are available for people who are conscious about their salt intake. This allows you to lessen the amount of salt on your dishes without diminishing their tangy flavor, especially for recipes that call for the use of Worcestershire sauce.

Last but not least, it's important to consider the net weight of the product. If you seldomly cook, it’s best to have a small, 150mL bottle to keep your Worcestershire sauce fresh and prevent leftovers. However, if you cook meals that call for more frequent use of this sauce, there are also 250 mL to 1L variants available in the market.

For those who work in a restaurant or people who prepare large batches of food, some brands offer big, 4L bottles that can accommodate such demands. Also, the usual material of these containers varies from plastic to glass bottles with or without drip nozzles.

There is something special about fried meats, such as Japanese Tonkatsu. However, a pork chop that is fried to perfection is not complete without a savory sauce. This video from Straight Up Eats - Amazing Asian Recipes shows us how we can make an easy and delicious Tonkatsu sauce at home. Just looking at the sauce is enough to make your mouth water!

Ingredients:

• Soy Sauce
• Ketchup
• Japanese Worcestershire Sauce
• Rice Wine Vinegar
• Honey
• Ground Sesame Seeds
• Karashi Hot Mustard
• Clove of Garlic

Procedure:

1. In a bowl, add half a tablespoon of soy sauce, followed by half a tablespoon of ketchup and one tablespoon of Japanese Worcestershire sauce.
2. Next, add a tablespoon of rice wine vinegar.
3. Then, using a balloon whisk, give the concoction a gentle mix.
4. For a bit of sweetness, add half a tablespoon of honey and mix.
5. To give the sauce an earthy flavor, add a handful of ground sesame seeds. 
6. Then, put a dash of Karashi hot mustard for a slightly hot and spicy taste.
7. Additionally, grate a clove of garlic on top of the sauce.
8. Lastly, mix the components of the sauce. Serve along with your pork tonkatsu.

Food preparation is incomplete without the aid of proper seasonings and condiments that can help enhance the flavor of your meals. But you don't need to look elsewhere, as we have other articles about food items that can help you create the best-tasting dishes for your loved ones. Indeed, no days are dull with your tireless efforts to fill your family's tummy!

Cooking is one of the activities that is deeply ingrained in Filipino culture. It is such a delight to create scrumptious dishes that our family gets to enjoy during mealtimes. A nice home-cooked meal is incomparable to those served in fast-food restaurants because food created with love and effort can undoubtedly make someone's day. Happy eating!

Author: Harvey M. Tolentino

Editor: Aprille Jarcia

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