Worcestershire Sauce

Worcestershire Sauce Record from Hot Sauce Survey

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Ingredient NameWorcestershire Sauce
Ingredient Type Sauce
Wikipedia SummaryWorcestershire sauce ( WUUS-tər-shər) is a fermented liquid condiment created in the city of Worcester in Worcestershire, England during the first half of the 19th century. As both a background flavour and a source of umami (the savoury fifth flavour), it is now also added to dishes that historically did not contain it, such as chili con carne and beef stew. The use of similar fermented anchovy sauces in Europe can be traced back to the 17th century.The Lea & Perrins brand was commercialised in 1837 and was the first type of sauce to bear the Worcestershire name. The Lea & Perrins brand was commercialised in 1837 and has continued to be the leading global brand of Worcestershire sauce.On 16 October 1897, Lea & Perrins relocated manufacturing of the sauce from their pharmacy in Broad Street to a factory in the city of Worcester on Midland Road, where it is still made. El Salvador === Worcestershire Sauce, known colloquially as salsa inglesa (English sauce) or salsa Perrins (Perrins sauce), is extremely popular in El Salvador, where many restaurants provide a bottle on each table.
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Recipes Using This (74)
Manufacturers Using This (25)
Date Added10 Months Ago
Date Last Updated3 Months, 4 Weeks Ago
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