Worcestershire sauce is delicious. Tangy. Zesty. It can be used for so many things! From caesar salad dressing to caesar cocktails, to chili to salad dressing.But where did it come from? How did this concoction come to be? Here’s what I found. Lea and Perrins might sound familiar to you because it is the most popular brand of worcestershire sauce. These are the two guys who invented it too. LEA and PERRINS.
Here’s an excerpt from an article I found on its origin.
‘In 1837, the two chemists created a tangy new condiment that they believed would be a hit among ship stewards going on long voyages. John Weeley Lea and William Henry Perrins convinced them to pack their new “Worcestershire” sauce in barrels as it was believed to be much more resilient to spoiling than other perishable condiments at the time. It was even used by gold miners far from England in the desert wasteland known as Northern California. People would throw it on oysters, beef dishes, and even eggs. The origin behind the recipe, however, may as well be a lost grain in the sands of time. Lea and Perrins were very particular about with whom they shared their popular sauce recipe with. In fact, 150 years after Worcestershire sauce was introduced, only four people actually knew how it was made.’
So next time you crack open a bottle of this savoury, historical and simply delicious condiment think about where it came from….and then put it on everything! Form wikipedia, here are the ingredients in Worcestershire Sauce:
The ingredients of a traditional bottle of Worcestershire sauce sold in the UK as “The Original & Genuine Lea & Perrins Worcestershire sauce” : Barley Malt Vinegar, Spirit Vinegar, Molasses, Sugar, Salt, Anchovies,Tamarind Extract, Onions, Garlic, Spice, Flavourings. (The “flavourings” are believed to include soy sauce, lemons, pickles and peppers)