Worcestershire sauce or Worcester sauce[1] (UK: /ˈwʊstər(ʃər)/ⓘWUUST-ər(-shər) Worces‧ter‧shire) is a fermented liquid condiment invented by the pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The inventors went on to form the company Lea & Perrins.[2]
Worcestershire sauce has been a generic term since 1876, when the English High Court of Justice ruled that Lea & Perrins did not own a trademark for the name "Worcestershire".[2][3]
Worcestershire sauce is used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the Bloody Mary and Caesar.[4] It is also frequently used to augment recipes such as Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and devilled eggs.[2] As both a background flavour and a source of umami (savoury), it is now also added to dishes that historically did not contain it, such as chili con carne, beef stew and baked beans.
^"Worcester, n.", OED Online, Oxford University Press, archived from the original on 30 March 2022, retrieved 30 March 2022
^ abcZuras, Matthew (11 January 2023). "The Murky, Salty Mystery of Worcestershire Sauce". Epicurious. Condé Nast. Archived from the original on 1 March 2023. Retrieved 1 March 2023.
^Cite error: The named reference soyinfocenter.com was invoked but never defined (see the help page).
^"It's 2009, the 40th Anniversary of 'Canada's Drink': The Caesar". That's the Spirit. Archived from the original on 20 January 2013.
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