Worcester sauce

Worcester Sauce

Worcester Sauce, also known as Worcestershire Sauce, is a fermented liquid condiment of complex mixture, first created in the city of Worcester, England, during the first half of the 19th century. The creators were chemists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins. Worcester Sauce is traditionally used in meat and fish dishes, as well as in cocktails.

History

The precise recipe of Worcester Sauce is a closely guarded secret, known only to a privileged few at Lea & Perrins. The sauce was first sold in 1837, and was initially considered a failure due to its strong and unpalatable taste. However, after being left in the cellar for a period of time, the sauce had fermented and mellowed and was deemed delicious. The rest, as they say, is history.

Ingredients

The ingredients of Worcester Sauce include vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, and a variety of spices and flavorings. The exact recipe varies, but it is known that the sauce is matured for 18 months before being blended and bottled.

Uses

Worcester Sauce is commonly used as a condiment and ingredient in a variety of dishes. It is often used in marinades, stews, and soups, and is a key ingredient in the Bloody Mary cocktail. It is also used to enhance the flavor of beef, chicken, and fish dishes.

See Also

• Lea & Perrins
• Condiment
• Marinade
• Bloody Mary (cocktail)

References

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