Grey even recommended to up-and-coming chemists to try and recreate that curry recipe. It's found in Caesar salads, chilis, stews, marinades, and even cocktails. The company lost the rights trademark the term Worcestershire sauce in 1876, so it can be used as a generic term for similar sauces. The original intent of the chemists was to keep some of the batch to sell in the store, but the fish and vegetable mixture had such a strong odor that they decided otherwise and stored it in the cellar. They left behind a barrel of their failure sauce where it was forgotten, until months later where a clerk had found it. The origin behind the recipe, however, may as well be a lost grain in the sands of time. The U.S. version of Lea & Perrins Worcestershire sauce differs from the British recipe. When asked if the Curtis household had any more bottles we could use for stock photos, he replied: Enter your email address below and we'll deliver our top stories straight to your inbox, the fascinating process in which Worcestershire sauce is made. Brian Keogh points out in his book The Secret Sauce - A History of Lea & Perrin that there were no historical records that Lord Sandys was ever in India, much less the governor of Bengal. Worcestershire gets its intense taste from anchovies that have been left to ferment in vinegar for a duration of 18 months. The batch had aged into a wonderfully flavored sauce which was bottled and quickly became a hot item with customers. If the name Lea and Perrins sounds familiar to you, it's because you may have seen it labeled on many bottles of Worcestershire sauces in the … Her recipes range from Grandma’s favorites to the latest food trends. Have you ever wondered, however, how the popular condiment came into existence? Well these two gentlemen are credited as the inventors of Worcestershire sauce. Worcestershire sauce is named after the place it was first commercialized in Europe, also called Worcestershire. Lea and Perrins set to work, trying their best to recreate the combination of flavors that the nobleman had requested. Worcestershire sauce has its roots in India but was actually created by accident in its namesake town of Worcester, England in 1835. How did Worcestershire Sauce get it's name? Yep, J.R.R. The city of Worcester just so happens to be smack, bang in the middle of Worcestershire. You may have even seen the fascinating process in which Worcestershire sauce is made. There's no explanation for the change, but many imported goods are specialized for the U.S. You can make your own homemade Worcestershire sauce if you want more control over the ingredients and any additives. Therefore, in 1838 they began to market it under the name of Lea & Perrins Worcestershire Sauce. He so missed his favorite Indian sauce that he commissioned drug store owners John Lea and William Perrins to come up with a reasonable facsimile. "My dad throws it on everything," said fellow Foodbeast Brayden Curtis. Step into our time machine, strap yourselves in, and let us play you the soulful stylings of Brian McKnight as we take a trip back at one to discover the origins of Worcestershire sauce. According to The Oxford Companion to American Food and Drink, the dressing's name comes from the Thousand Islands region, located along the upper St. Lawrence River between the United States and Canada. While the tale is pretty cool, there are some historical inaccuracies with this origin. Lea and Perrins successfully branched out by convincing stewards on British passenger ships to include it on their dining table set-ups. Today, among all the hip new condiments, Worcestershire sauce is still wildly popular. The guarded recipe basically remains the same. Sean Connery picked up an unlabeled bottle one day and asked "Wassh thesh here sauce?" share. The original bottle shows the ingredients to be barley malt vinegar, spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, and unspecified spices and flavorings. Posted by 2 years ago. The creators, however, would tell a fantastical tale to their employees on how the sauce came to be. Worcestershire sauce follows in the tradition of fermented fish sauce found in many cultures, such as garum in ancient Rome. Get daily tips and expert advice to help you take your cooking skills to the next level. It takes 18 months to get the fermented sauce that graces the steaks of so many. This thread is archived. Tamarind is a … It lay forgotten for two years until it was rediscovered during a clean-up mission. How did Worcestershire Sauce get it's name? The full recipe for Worcestershire sauce has yet to be revealed by the original purveyors of this upscale condiment, Lea & Perrins. Despite its English-sounding name, Worcestershire sauce was originally an Indian recipe. The Lea & Perrins company says Lord Sandys (whose identity is disputed) had returned home to England to retire after successfully governing Bengal, India for many years. Actually, fermented anchovies. The Lea & Perrins company says Lord Sandys (whose identity is disputed) had returned home to England to retire after successfully governing Bengal, India for many years. However, the advertising no longer purports to "make your hair grow beautiful." save. John Weeley Lea and William Henry Perrins convinced them to pack their new "Worcestershire" sauce in barrels as it was believed to be much more resilient to spoiling than other perishable condiments at the time. New comments cannot be posted and votes cannot be cast. Archived. I’m sure you notice that the suffix “-shire” is added onto Worcester to create the county name. In place of malt vinegar, distilled white vinegar is used and there's literally three times more sugar and slightly more than three times as much sodium per one-third ounce. The story of Lea & Perrins ® famous Worcestershire Sauce begins in the early 1800s, in the county of Worcester. As for why the mixture is called, “Worcestershire sauce” that’s a decidedly much simpler issue- it’s because the sauce- most likely adapted from recipe from India- was originally made in the English city of Worcester around 1840. Legend goes, a nobleman from the country of Worcestershire named Lord Sandys approached the two pharmacists with a peculiar request of recreating a similar flavor to the curry he experienced in his time in India serving as the governor of Bengal. Worcestershire sauce is known as the commercially bottle condiment to be imported to America, arriving in New York in 1839. The facts are that the exact origins died with Lea and Perrins. It soon became a British staple, primarily as a steak sauce, and further emigrated worldwide. Worcestershire sauce is perhaps the Worcester's most famous product. People would throw it on oysters, beef dishes, and even eggs. As for why the mixture is called, “ Worcestershire sauc e” that’s a decidedly much simpler issue- it’s because the sauce- most likely adapted from recipe from India- was originally made in the English city of Worcester around 1840. 1 comment. There is a school of thought that Worcestershire sauce should be refrigerated if it is used infrequently, but this does not add to its shelf life. The sauce has as one of its basic ingredients the Indian spice called tamarind. You can opt-out at any time. It was first produced in Worcester by two chemists, John Wheeley Lea and William Perrins, and went on sale in 1837. Worcestershire sauce does not need to be refrigerated once the bottle has been opened, as there is nothing that can spoil in the condiment. The bottles are still wrapped in paper as was done originally to protect them from breaking during sea voyages. As such, it has retained the name they gave the sauce, “Worcestershire.” But for those of us who didn’t grow up in the UK, we may run into trouble with the Worcestershire pronunciation. Upon hearing the Lady Sandy's craving of curry powder, Grey recounted a recipe she got from her uncle who had been a former chief justice in India. 94% Upvoted. In 1837, the two chemists created a tangy new condiment that they believed would be a hit among ship stewards going on long voyages. Upon tasting it, the clerk discovered that the sauce had an excellent taste to it — having fermented for months unnoticed. According to Josh Chetwynd's book How The Hot Dog Found Its Bun, the origin is shrouded in mystery. 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