Worcestershire sauce

Worcestershire sauce

Worcestershire sauce (pronounced /ˈwʊstərʃər sɔːs/ WOOS-tər-sher sawce), or Worcester Sauce (/ˈwʊstər sɔːs/ WOOS-tər sawce) is a fermented liquid condiment flavoring used in cocktails and drinks.

First made at 68 Broad Street, Worcester, England, by two dispensing chemists, John Wheeley Lea and William Henry Perrins, the Lea & Perrins brand was commercialized in 1837 and has been produced in the current Midlands Road factory in Worcester since 16 October 1897. It was purchased by H.J. Heinz Company in 2005 who continue to manufacture and market "The Original Lea & Perrins Worcestershire Sauce", under the name Lea & Perrins, Inc., as well as Worcestershire Sauce under their own name and labeling. Other companies manufacture similar products, often also called Worcester Sauce, and marketed under different brands. Additionally, in recent years recipes have begun appearing for homemade variations of the British version.

Known as Salsa Inglesa (English sauce) in Spanish-speaking countries, Worcestershire sauce has much in common with an ancient Roman sauce called Garuum and Asian fish sauces, though neither is generally recommended for mixology.

Worcestershire sauce recipes made by different companies have different flavour profiles and add different qualities in different applications.


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