worcestershire sauce

Worcestershire sauce ( (listen)) is a fermented liquid condiment of complex mixture originally created in the town of Worcester in Worcestershire, England in 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 legally has been considered a generic term since 1876 when the High Court of the United Kingdom ruled that Lea & Perrins did not own the trademark to "Worcestershire".Worcestershire sauce is frequently used to enhance food and drink recipes, including traditional Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and deviled eggs. As both a background flavour and a source of umami (the savoury "fifth flavour"), it is also now added to dishes which historically did not contain it, such as chili con carne and beef stew. It is also used directly as a condiment on steaks, hamburgers, and other finished dishes. The sauce is also used to flavour cocktails such as the Bloody Mary and Caesar.

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    Lee & Perrins Worcestershire Sauce

    Lee & Perrins Worcestershire Sauce
    • flyinglentris
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  3. Lee & Perrins Worcestershire Sauce

    Lee & Perrins Worcestershire Sauce

    Lee & Perrins Worcestershire Sauce
    • flyinglentris
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    • condiments sauce worcestershire sauce
    • Comments: 0
    • Album: Flyinglentris Ingredients
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    Worcestershire Sauce

    One of the (possibly few) British sauces which are known around the world. Do you use Worcestershire Sauce? Tell us how you use it in your cooking. *http://www.bbc.co.uk/ahistoryoftheworld/objects/mcraSW4BRJyBTtOMbcb6Tw
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