Ah Worcestershire sauce, the magical elixir that somehow makes your Bloody Mary better and gives your steak that savory kick. But here’s the thing: it’s fermented fish. Yep, folks, when you ask for Worcestershire sauce, you’re basically requesting a splash of aged fish juice in your drink. Let that sink in.

The origins of Worcestershire sauce date back to 1837, when English chemists John Wheeley and William Perin decided to embark on a culinary adventure to create a sauce that was exotic, something that would set the world on fire. To do this, they allegedly turned to a recipe from an Indian nobleman named Lord Marcus Sandys, who supposedly got the recipe during his time as the governor of Bengal. The problem with that legend is that Lord Sandys wasn’t actually a governor of Bengal! While he may have traveled to India with the East India Company, there’s no record of his adventures. So, the “noble” origin story of Worcestershire sauce might be a bit more fiction than fact.

But back to the sauce. The magic starts with anchovies, which are left to ferment in vinegar for around 18 months. Yes, 18 months. That’s a long time for fish to sit in a barrel, but in the world of Worcestershire, this is where the magic happens. The anchovies break down into a fermented fish paste that is both horrifying and delicious. It’s then mixed with garlic, onions, chili peppers, salt, sugar, and—wait for it—“natural flavorings.” You’re probably wondering, what exactly are these “natural flavorings”? Well, the exact recipe is a closely guarded secret, but rumors goes around that it includes lemons, soy sauce, pickles, and, yes, something called Devil’s dung. Because why not add a bit of pungent mystery to your vinegar and fish soup?

Now, you might be wondering: Why is it called Worcestershire sauce? Well, the answer is simpler than you think. It’s named after the city of Worcester, England, where the sauce was first created. So, nothing too fancy there, just good ol’ English geography. But how did they make it so popular? Well, once the sauce was perfected (after a few failed batches), the duo shipped barrels of the concentrated sauce across the seas, and by the late 1800s, it was globally adored. The world was hooked, and Worcestershire sauce became the worldwide sensation we know and love today.

So next time you take a sip of your Bloody Mary or drizzle that saucy goodness on your steak, remember: you’re savoring fermented fish, a pinch of “Devil’s dung,” and centuries of British experimentation. Cheers to that.

Oh, and one last thing before I wrap this up: I know, that no-name bottle of Worcestershire sauce isn’t exactly gourmet. I try to use my own photos when I can, and, well… that was the only bottle I had on hand. My apologies to the sauce purists out there!