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Worcestershire sauce, or Worcester Sauce is a
fermented liquid condiment flavouring used especially with grilled or barbecued
meats. It is also used in cocktails and drinks. First made at 68 Broad Street, Worcester, England, by two dispensing chemists,
John Wheeley Lea and William Henry Perrins, the Lea & Perrins brand was
commercialised in 1837 and has been produced in the current Midlands Road
factory in Worcester since 16 October 1897. It was
purchased by H.J. Heinz Company in 2005 who continue to manufacture and
market "The Original Lea & Perrins Worcestershire Sauce", under the name
Lea & Perrins, Inc. |
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Left: Worcestershire
sauce. |
The ingredients of a traditional bottle of Worcestershire
sauce sold in the UK as "The Original & Genuine Lea & Perrins Worcestershire
Sauce" are malt vinegar (from barley), spirit vinegar, molasses, sugar, salt,
anchovies, tamarind extract, onions, garlic, spice, and flavouring. The "spice,
and flavouring" is believed to include cloves, soy sauce, lemons, pickles and
peppers.
Worcestershire sauce is often an ingredient of
Caesar Salad
and can be used as
steak sauce.
Welsh rarebit may be made from a combination of Caerphilly cheese, English
mustard, Worcestershire sauce, and other ingredients, frequently eaten with
bread, toast or crackers. A simpler version uses Worcestershire sauce with
cheese on toast, with the sauce added to the plain version during the grilling
process. Worcestershire sauce is also used in
chili con carne and
Bloody Mary cocktails.
