The Best of Worcestershire

Cinzia Cuneo 5 marzo, 2011 ricette

Worcestershire sauce is a dark condiment with a sweet-and-sour and slightly spicy flavour; it is used for preparing a large variety of dishes like steak tartar, Caesar salad, and also for flavouring cocktails such as the famous Bloody Mary.

This sauce was first created in Worcester, Great Britain by two chemists, John Lea and William Perrin: its original preparation had such a foul taste that it was kept aside in a barrel and forgotten! But three years later, when the barrel was rediscovered, the sauce had fermented and become tasty. From the time that the first bottles were sold to the public in 1838, the sauce became a terrific success.

This condiment contains vinegar, garlic, shallots, soy sauce, tamarind extract, molasses, lime, anchovies and spices. But like Coca-Cola, the exact recipe still remains a secret. The American giant Heinz purchased this brand in 2005 and continues to produce and sell it under the name “The Original Lea & Perrins Worcestershire Sauce”.

Curious as to how to pronounce the word “Worcestershire”? Listen here.

A few of our recipes that feature Worcestershire sauce:

Island Spicy Ribs

Island Spicy Ribs

See the recipe >>

Oven-Roasted Shrimp and Kale

Oven-Roasted Shrimp and Kale

Burgundy Fondue

See the recipe >>

Beef Stew en Papillote

Beef Stew en Papillote

See the recipe >>

Tomato and Cucumber Salsa

Tomato and Cucumber Salsa

See the recipe >>

Originally published in the Journal de Montréal on March 5, 2011.

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.