Worcestershire sauce
Worcestershire sauce is a fermented liquid condiment created in the city of Worcester, England during the first half of the 19th century. It is frequently used to enhance food and drink recipes, including Welsh rarebit, Caesar salad, oysters Kirkpatrick, and deviled eggs.
About Worcestershire sauce in brief
Worcestershire sauce is a fermented liquid condiment created in the city of Worcester, England during the first half of the 19th century. It is frequently used to enhance food and drink recipes, including Welsh rarebit, Caesar salad, oysters Kirkpatrick, and deviled eggs. As both a background flavour and a source of umami, it is now also added to dishes that historically did not contain it. The Lea & Perrins brand was commercialised in 1837 and was the first type of sauce to bear the Worcester’s name. It has been considered a generic term since 1876, when the English High Court of Justice ruled that the company did not own the trademark to ‘Worcstershire’ It is also used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the Bloody Mary and Caesar.
The use of similar fermented anchovy sauces in Europe can be traced back to the 17th century and was a staple of Greco-Roman cuisine. The US Department of Agriculture has required the recall of some products with undeclared Worcestersire sauce, often labelled as vegetarian or vegan. Some brands sell anchovy-free varieties of Worcesershire sauce, which can be used with meat. Generally, Orthodox Jews refrain from eating fish and meat in the same dish.
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This page is based on the article Worcestershire sauce published in Wikipedia (as of Dec. 06, 2020) and was automatically summarized using artificial intelligence.
