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Worcestershire sauce is popular in a wide choice of national and international cuisines e. g. for meat dishes or in salads ecetera. Chefs de cuisine apply it in ready meals, convenience food, sauces, spice mixtures or gear up the flavour impact of a “Bloody Mary” cocktail.
All year round
The sauce is composed of spirit vinegar, sugar, barley malt vinegar, caramel sugar syrup and additional spices. The sauce is heated in a large cooking vessel for many hours so that the spices have the time to develop their amazing aroma. After cool down, it is sieved to remove the spice residues. The remaining spice mixture delivers a Worcestershire sauce with its characteristic flavour profile. Afterwards it is carefully filled into its final packaging.