Lord Sandy's Vegetarian Worcestershire Sauce

An original recipe from a noble taipan handcrafted and microbrewed with old-world discipline and locally brewed in Hudson Valley, New York.

"While traveling the high seas of the Far East, I have not only developed an appetite for adventure and knowledge, but also for the most unique and rare ingredients available throughout these exotic cultures. For this creation, the secret of my recipe lies in the marriage of naturally brewed soy tamari and vinegar, further infused with a potpourri of spices from the farthest of fields and deepest

11/13/2018

Great Vegetarian Buffalo Sauce using Lord Sandy's by Rubarama

10/25/2015

Now available through Instacart!

https://www.instacart.com/products/289958-lord-sandy-s-vegetarian-worcestershire-sauce-8-fl-oz

Lord Sandy's Vegetarian Worcestershire Sauce - Instacart Buy Lord Sandy's Vegetarian Worcestershire Sauce online and have it delivered to your door in 1 hour. Available at Fairway Market, Whole Foods Market, Zabar's, and Greene Grape. Your first delivery over $10 is free. Try it today!

10/24/2014

Now available at King's Supermarkets!

06/26/2014

LORD SANDY'S now available at Harris Teeter!

01/02/2014

Happy Holidays from Lord Sandy's! Don't forget to splash some Lord Sandy's to your next bloody mary for some added zest!

12/18/2013

DID YOU KNOW??? Most worcestershires on the market contain anchovies, but LORD SANDY'S uses a proprietary mixture of spices to yield a final product suitable for vegetarians.

12/18/2013

Congratulations to Whole Foods on their grand opening today in Brooklyn!

11/29/2013

Health Fact for the Holidays: Caramel coloring used in popular worcestershire sauce brands such as Lea and Perrins and French's has shown a positive association with risk of hypertension or high blood pressure.

Lord Sandy's Vegetarian Worcestershire achieves a rich dark color profile only through a proprietary natural fermentation process and the Maillard enzymatic oxidative browning reaction.

11/29/2013

DID YOU KNOW??? During World War II, when soy sauce became extremely difficult to obtain, its use was discontinued by Lea and Perrins and replaced by less expensive non-fermented hydrolyzed protein, forever compromising the original recipe intended by Lord Sandys.