MyTastr

Best worcestershire sauce, according to chefs

Two picks, each tied to a named taster and a public source — from Rebecca Taranto, Samuel W. Allenton and Rukmini Iyer. Recommendations come from tastingtable.com, chowhound.com and theguardian.com.

Condiments · The ranking

  1. 1
    Top pick

    Lea & Perrins The Original Worcestershire Sauce

    Chosen by
    Also chosen by
    First in Taranto’s tasting of 10 Worcestershires, sampled plain and with steak: fermented anchovies, garlic and whole onions give it “a balanced depth of flavor” the powdered-spice imitators lack. It also topped Allenton’s six-bottle Chowhound test, plain and on burgers: not overly acidic, with molasses notes where “I could taste the individual flavors… without any of them fighting for dominance.” Cookbook author Rukmini Iyer puts Lea & Perrins “in anything cheese- or tomato-based or in any kind of marinade,” and in place of anchovies in tomato sauce.
    Where to buy · Amazon ↗Instacart ↗Source: tastingtable.com ↗
  2. 2

    Savory Spice Worcestershire Sauce

    Chosen by
    Second of 10 at Tasting Table: an anchovy-free, bottle-aged sauce where molasses, tamarind, tamari and cider vinegar build a smooth, rich, savory flavor that stays “true to the Worcestershire sauce intention.” Taranto calls it a “Worcestershire Sauce Reserve” for when you’ll pay more (about $10). Vegan and gluten-free.
    Where to buy · Amazon ↗Instacart ↗Source: tastingtable.com ↗

We may earn a commission when you buy through links on MyTastr. It never affects the ranking. Disclosure

Questions, answered

What is the best worcestershire sauce, according to chefs?
MyTastr’s top pick is Lea & Perrins The Original Worcestershire Sauce, chosen by Rebecca Taranto (Tasting Table); Samuel W. Allenton (Chowhound). First in Taranto’s tasting of 10 Worcestershires, sampled plain and with steak: fermented anchovies, garlic and whole onions give it “a balanced depth of flavor” the powdered-spice imitators lack. It also topped Allenton’s six-bottle Chowhound test, plain and on burgers: not overly acidic, with molasses notes where “I could taste the individual flavors… without any of them fighting for dominance.” Cookbook author Rukmini Iyer puts Lea & Perrins “in anything cheese- or tomato-based or in any kind of marinade,” and in place of anchovies in tomato sauce. Source: tastingtable.com ↗
What are the other top picks for worcestershire sauce?
No. 2 is Savory Spice Worcestershire Sauce, chosen by Rebecca Taranto (Tasting Table). Only two picks cleared the bar so far. Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

More condiments

See every ranking →