[2][3] Worcestershire sauce is used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the Bloody Mary and Caesar.

[2] As both a background flavour and a source of umami (savoury), it is also added to dishes such as beef stew and baked beans.

[7] According to company lore, when the recipe was first mixed, the resulting product was so strong that it was considered inedible and the barrel was abandoned in the basement.

Looking to make space in the storage area some 18 months later, the chemists decided to try it and discovered that the long-fermented sauce had mellowed and become palatable.

[10] The Codex Alimentarius recommends that prepared food containing Worcestershire sauce with anchovies include a label warning of fish content, although this is not required in most jurisdictions.

According to William Shurtleff's SoyInfo Center, a 1991 letter from factory general manager J. W. Garnett describes the brand switching to hydrolyzed vegetable protein during World War II due to shortages.

[6] On 16 October 1897, Lea & Perrins relocated manufacturing of the sauce from their pharmacy in Broad Street to a factory in the city of Worcester on Midland Road, where it is still made.

[17] In 1930, the Lea & Perrins operation was purchased by HP Foods, which was in turn acquired by the Imperial Tobacco Company in 1967.

Some sizes of bottles sold by Lea & Perrins in the United States come packaged in dark glass with a beige label and wrapped in paper.

In Costa Rica, a local variation of the sauce is Salsa Lizano, created in 1920 and a staple condiment at homes and restaurants.

[22] A sweeter, less salty version of the sauce called Worcestersauce Dresdner Art was developed in the beginning of the 20th century in Dresden, Germany, where it is still being produced.