Get the Simple Cocktail Sauce by thirschfeld from Food Get the Classic Meatloaf recipe from Simply Recipes. Get the Sloppy Joes recipe from Simply Recipes. Get the Patty Melt recipe by cheese from Food Spicy Crab Cakes with Horseradish Mayo. Suggest a correction. Parchment, Wax And Freezer Paper. How to use Worcestershire sauce properly. Bloody Mary. Virgin Mary. Vegan, vegetarian, and gluten-free versions of Worcestershire sauce. How to choose the best Worcestershire sauce. Can I replace it?
Worcestershire sauce alternatives. The best Worcestershire sauce dishes:. Caesar salad. Grilled Caesar salad. Tropical burgers. Meatloaf with boiled potatoes.
Steak and ale pie. Pasta with roasted pepper cheeze sauce. Corned beef with pickled cabbage and cheese sauce by Matt Tebbutt. Vegan fried breakfast by Matt Pritchard. Crab rarebit with pickled spring vegetables by Tom Brown. Lomo saltado with chips by Martin Morales. Bloody Mary prawns by Rachel Phipps. Diane sauce by Simon Wood. See all recipes using worcestershire sauce Buyer's guide.
Other sauces. Apple sauce. Barbecue sauce. Bread sauce. Cheese sauce. Everything is fermented for 18 months before all the ingredients are brought together and mixed for further maturing. Invented by a Worcester chemist duo John Wheeley Lea and William Perrins, Worcestershire sauce's origins have been somewhat disputed, but the common story starts with Lord Sandys, a British aristocrat. Upon his return to his hometown of Worcester after his stint as the Governor of Bengal in India in , he visited the chemist shop, asking for a recipe he encountered in India to be recreated.
The chemists obliged, but found the sauce to be far too pungent and nearly inedible. For some bizarre reason Lea and Perrins left the sauce to sit in the basement of their shop and when they came across it a few years later during spring cleaning, it had mellowed and developed a rich, savoury flavour. It was clear they were on to something and the first bottles of Worcestershire sauce hit the shelves of their chemist shop in Fermented sauces have a long culinary history in Britain, according to food historian Seren Charrington-Hollins.
Lea and Perrins quickly started exporting their magic sauce to the US, with the first shipment arriving in New York harbour in The bottles were wrapped in paper to protect them during their journey across the Atlantic and the distinct look has been retained to this day.
In fact, its intense umami flavour has also led to the invention of several dishes, like the modern-day British spaghetti bolognese , marie rose sauce used in the British version of prawn cocktail and, of course, the bloody mary cocktail.
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