Worcestershire Sauce

Categories: Food | Condiments | Food & Drink
    • 1835: 1st manufactured
    • Named for the Worcester region where it is made
    • Over 25 million bottles are sold each year
    • Introduced by former governor of Bengal, Lord Sandys
  • A popular British condiment, Worcestershire Sauce was first manufactured by Lea and Perrins in the 1830s. A common additive to many savory dishes, especially those containing beef, Worcestershire sauce is also an essential ingredient in a Bloody Mary, a type of cocktail .

    Although the original recipe is heavily guarded and ingredients vary by brand, most Worcestershire sauces are a mixture of vinegar, anchovies, molasses, tamarinds, sugar, salt, garlic, onions and spices. The sauce is left to ferment for six months to two years to improve its flavor.

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