Worcestershire sauce (spoken likeˈwʊstəˌʃɪə or WOOS-ter-sheer) is a much used fermented sauce. It was first made at 68 Broad Street, Worcester, by the company Lea & Perrins in the 1830s. It was made for selling to people in 1837, and is still the only Worcestershire sauce still to be made in the UK. In 1930 the company was sold to HP Foods and was later sold to the H.J. Heinz Company from Groupe Danone in 2005.
|The Simple English Wiktionary has a definition for: Worcestershire sauce.|
The H. J. Heinz Company, which now makes "The Original Lea & Perrins Worcestershire Sauce", with the name Lea & Perrins, Inc., lists these ingredients on the bottle made in the United States: vinegar, molasses, high fructose corn syrup, anchovies, water, onions, salt, garlic, tamarind concentrate, cloves, natural flavorings and chili pepper extract.
The ingredients of a bottle of Worcestershire sauce from England sold under the name "The Original & Genuine Lea & Perrins Worcestershire Sauce" by Lea & Perrins, Limited, lists the following ingredients: malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice and flavouring.
The sauce is used to make many dishes, both cooked and uncooked, and often with beef; drinks such as the Bloody Mary also use it. Lea & Perrins also makes it in concentrated form that is made ready to sell in other countries.
References[change | change source]
- The Secret Sauce, Brian Keogh, 1997