Anchovies give Worcestershire sauce a lot of depth, but the salty savoriness is also tempered by vinegar. Together, they really enhance, brighten, and round out the flavors in rich, meaty dishes like braises, stews, and even simple grilled burgers. Think of Worcestershire as an alternative to soy sauce or fish sauce if you want to change things up in marinades, especially since the popular brand Lea & Perrins is gluten-free. Give bland foods like tofu an umami (savory) punch with a quick pour of Worcestershire. It's hard to imagine brunch without a Bloody Mary with a few dashes of Worcestershire, but there are lots of other drinks that can benefit from this savory seasoning. Try it in beer cocktails or even make some fresh juice at home!. Lea & Perrins Worcestershire Sauce is cholesterol free, fat free, preservative free, gluten free and has 80% less sodium than soy sauce. Worcestershire sauce is a fermented liquid condiment of complex mixture originally created by the Worcester chemists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins. The ingredients are allowed to mature for 18 months before being blended and bottled in Worcester, where the exact recipe is kept a secret.