The famous Worcestershire sauce came about as a result of trial and error by two Worcester county pharmacists experiments. That is how the name “original Lea and Perrins Worcestershire sauce” came about. John Wheeley Lea and William Henry Perrins later formed the company Lea & Perrins and from there Worcestershire sauce has been a generic term since 1876 after a high court ruling of the United Kingdom that Lea and Perrins did not own the trademark to Worcestershire sauce.

If the sauce is one of your favorites, then you should find out all about it in terms of its ingredients and how it’s made so that even when you have emptied the last bottle and your local market doesn’t have it, you will have a solution for your needs.

So, what is Worcestershire sauce made of?

Worcestershire sauce is a fermented liquid condiment of a complex mixture. It is normally used to enhance food and drink recipes. It is also used directly as a condiment on finished dishes such as hamburgers and steaks and also added to dishes which initially did not contain it such as beef stew.

The leading global brand of Worcestershire sauce was officially commercialized in 1837. According to the company, when the sauce was first mixed it became so strong that was considered inedible and was left in the basement for quite some time. The pharmacists later on decided to try it again and this time around, they discovered that the long fermented sauce was not only edible but it was also agreeable to taste and in 1838, the first bottle of Worcestershire sauce was officially released to the general public. Since then, it is now being manufactured by different commercial retailers.

Another interesting thing is that the Worcestershire sauce from Lea and Perrins sold in the United States is different from the one sold in British and Canada. The American version is sweeter and saltier since it contains distilled white vinegar instead of malt vinegar and three times much sugar and sodium…
 

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