Worcestershire sauce

This English bottle is a fermented sauce, first sold under the Lea & Perrins name in 1837 by two Worcester pharmacists, and the classic recipe folds anchovies, tamarind, onion, garlic and cloves into a vinegar base. Because it already balances salt, sour, sweet and savory, a few dashes do more than most single ingredients. Shake it into burger mix, meatloaf, shepherd's pie, a pan gravy, a Bloody Mary or the cheese for cheese on toast. It is also a handy route to anchovy depth for cooks who would rather not open a can. Recipes vary by maker and country, so check the label if you need it fish-free.