Worcestershire sauce or Worcester sauce (/ˈwʊstər(ʃər)/ WUUST-ər(-shər)) is a fermented condiment invented by the pharmacists John Wheeley Lea and William Henry Perrins in Worcester, Worcestershire, England, during the first half of the 19th century. They later formed the company Lea & Perrins. Worcestershire sauce has been a generic term since 1876, when the High Court of Justice ruled that Lea & Perrins did not own a trademark for the name "Worcestershire".
Worcestershire sauce is used on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the Bloody Mary and Caesar. It is also used to augment recipes such as Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and devilled eggs. As a background flavour and a source of savouriness, it is added to dishes such as beef stew and baked beans.