Worcestershire sauce or Worcester sauce is a fermented liquid condiment, primarily used to flavor meat and fish dishes. First made at 60 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, 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.
Contains: Corn syrup solids, salt, caramel color, garlic, sugar, spices, soy sauce solids, palm oil tamarind, natural flavor and sulfiting agent.
Usage: Dry seasoning blends, snacks, meat items, dips, barbecue sauce, bloody mary mix, dressings, and marinades.
Reconstitution: For Worcestershire sauce prepare by weight: 20% Worcestershire powder, 30% vinegar (100 grain), 50% water