Worcestershire Sauce is an Indian recipe brought to the UK after Lord Marcus Sandy's tour of duty as the Governor of Bengal. Lord Marcus Sandy commissioned chemists John Lea and William Perrins to recreate this sauce from his recipe.
The initial sauce tasted so horrible that it was abandoned in the chemists' cellar. It wasn't until several months later that they discovered the mixture had matured beautifully in the oak barrels, and in 1838 the famous sauce was launched.
Worcestershire sauce is a great addition to any savoury recipe, such as casseroles, soups, grilled meat or cheese dishes.
dark liquid sauce that can be mistaken as soy sauce.
Selecting and Buying
Japanese worcestershire sauce is made from purees of fruits and vegetables like apples and tomatoes, mixed with sugar, salt, spices, starch and caramel.
Preparation and Use
Used mostly to flavour grilled or barbecued meats. It can be used as a condiment or steak sauce and also an addition to chili con carne. It is also used in cocktails such as Bloody Mary or Caesar, and other drinks.
Worcestershire sauce is also a common ingredient of Caesar Salad.
Conserving and Storing
Be reminded that the storage time shown is for best quality only — after that, the Worcestershire sauce's texture, color or flavor may change, but in most cases, it will still be safe to consume if it has been kept continuously refrigerated. It is important that you refrigerate it after opening to help preserve flavor and extend shelf life.
In the event it develops an off odor, flavor or appearance, it should be discarded immediately for quality purposes; if mold appears, discard the entire product.