Worcestershire Sauce

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 the chemists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins. Worcestershire Sauce is traditionally used in seafood, beef, and chicken dishes.

History

The precise recipe for Worcestershire Sauce is a closely guarded secret, known only to a privileged few at Lea & Perrins. The sauce was first sold in 1837, and continues to be popular worldwide. The original recipe was discovered in a skip by a man named William Norwood, who then sold it to Lea and Perrins.

Ingredients

The ingredients of Worcestershire 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 always based on fermented anchovies, and includes other ingredients such as chili pepper, cloves, and lemons.

Uses

Worcestershire Sauce is commonly used as a condiment on steak, in Bloody Mary cocktails, in Caesar salad, and as part of the marinade for beef jerky. It is also used in a variety of recipes, including Welsh rarebit, Chili con carne, and Oysters Kirkpatrick.

See also

• List of sauces
• Fish sauce
• Soy sauce

References

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