A fermented liquid condiment of complex mixture originally created by the Worcester chemists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins. The ingredients are allowed to mature for 18 months before being blended and bottled in Worcester, where the exact recipe is kept a secret.
Lea and Perrins devised the recipe in the 1830s, however it was not to their liking and was set aside and forgotten about. It was not until the barrels were rediscovered many months later that the taste had mellowed into what is now known as Worcestershire sauce. A high court decided on 26 July 1876 that Lea & Perrins did not have the rights to the term Worcestershire sauce, and so the name is not trademarked. Lea & Perrins claims to be The Original Worcestershire sauce,[4] but other brands offer similar recipes. Some may be vegetarian or vegan, and may add other spices.
Worcestershire sauce is complex and unique in its flavour and aroma, and frequently used to enhance some food and drink recipes. For example, it is often an ingredient in Welsh rarebit, Caesar salad, Oysters Kirkpatrick, deviled eggs, and sometimes an ingredient in chili con carne, beef stew or other beef dishes. The sauce is also used to flavour cocktails such as the Bloody Mary or Caesar.
https://en.wikipedia.org/wiki/Worcestershire_sauce
The original recipe for Worcestershire sauce is closely guarded but basically consists of anchovies layered in brine, tamarinds in molasses, garlic in vinegar, chilies, cloves, shallots, and sugar.
After sitting for two years with periodic stirrings, the mixture is sifted of the solids and bottled.
Now a generic term, Worcestershire sauce is currently manufactured by many different commercial retailers, as well as under the original Lea and Perrins label. HP Sauce is another type of brown sauce, so named because the sauce was reputedly spotted in the Houses of Parliament.
Interestingly, the version of Lea & Perrins Worcestershire sauce sold in the U.S. differs from the British recipe. It uses distilled white vinegar rather than malt vinegar. In addition, it has three times as much sugar and sodium. This makes the American version sweeter and saltier than the version sold in Britain and Canada. Worcestershire sauce is a key ingredient in original Bloody Mary mix.
What Ingredient Sets Worcestershire Sauce Apart?
The ingredient that sets Worcestershire sauce apart from most sauces is tamarind, the fruit of Tamarindus indica or Indian date in Arabic.
The pods, somewhat resembling a brown pea pod, contain thick, sticky pulp which has a consistency of dates and a spicy date-apricot flavor. Although often referred to as tamarind seed in recipes, it is only the pulp surrounding the seed that is used.
Tamarind fruit contains more sugar than any other fruit but is balanced by its high content of acid, giving that sweet/sour taste.
It can be eaten raw or cooked and is also available in dried slices, concentrate, paste, balls, and solid block forms.
Although nothing like the flavor of tamarind, lemon juice is a suggested substitution in a pinch, but know you will not have an authentic flavor without tamarind. Tamarind is an ingredient in seasonings, curries, chutneys, various drinks, and of course, Worcestershire sauce. Although it has not been proven to grow hair, it does have medicinal value as a mild laxative. A natural refrigerant with cooling properties, tamarind is used as a drink to ease fevers as well as a refreshing, cooling summer drink.
Variations of Worcestershire Sauce
Gluten-Free Worcestershire: The popularity of gluten-free diets may be one reason that the U.S. version of Worcestershire sauce is made with distilled white vinegar rather than malt vinegar, which contains gluten. To be sure your Worcestershire sauce is gluten-free, check the label.
Vegetarian or Vegan Worcestershire Sauce: The anchovies in the original recipe for Worcestershire sauce are eliminated for vegan or vegetarian versions. This will usually be prominently displayed on the label.
Low Sodium: Lea & Perrins and some other brands produce versions lower in sodium for those on a low-sodium diet or who simply don't like things as salty.
Homemade Worcestershire Sauce: It's relatively easy to make your own sauce, but it does involve a long list of ingredients. You can experiment to leave out the gluten-containing ones or the anchovies.
https://www.thespruce.com/worcestershire-sauce-ingredients-1808089
https://www.thespruce.com/homemade-worcestershire-sauce-recipe-1806795
Ways to use worcestershire sauce
https://www.huffingtonpost.com/2014/04/07/worcestershire-sauce_n_5093725.html