Created in the 19th century by the British during their rule of India, Worcestershire sauce became a commercial success when branded and marketed by Lea & Perrins in 1838.
The original recipe of Worcestershire sauce but basically consist of anchovies layered in brine, tamarinds, in molasses, garlic in vinegar, chilies, cloves, shallots and sugar.
After sitting for two years with periodic stirrings, the mixture is sifted of the solids and bottled.
Worcestershire sauce is used to flavor in almost any dish: soups, fish, shellfish, meat and poultry, eggs, cheese, salad dressing and sauces. It is an ingredient in the dressing for Caesar salad and in the Bloody Mary cocktail, as well as many Middle Eastern dishes.
Worcestershire sauce
