Borrowed from Great Britain, Worcestershire is an extremely popular condiment in Ireland. It can be used to spice up a variety of dishes with sweet and savoury flavours. The Irish are literally crazy about it, and use it at every turn: it can be used to liven up tomato juice, French fries, meat, steak tartare, or even welsh (a traditional Welsh meal sometimes found in Ireland)!
Worcestershire sauce is typically British. It was invented in the early 19th century in the English village of Worcester (hence its evocative name). This is a fermented condiment made from fish (anchovies), shallots, onions, garlic, spices and tamarind pulp.
Taste-wise, you can expect a sweet/salty mix, with a hint of spice and vinegar. A condiment that brings out the best in dishes, giving them extra depth on the palate.
The Irish use it in the same way as the English, as a garnish for salads, chili, meats, fish, spaghetti bolognaise, but also in famous cocktails, such as the Bloody Mary!
On the brand side, several companies produce them, including Heinz, Lea & Perrins and French.
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