Worcestershire Sauce

Worcestershire sauce (i/ˈwʊstərʃər/ WUUS-tər-shər), or sometimes known as Worcester sauce ( /ˈwʊstər/ WUUS-tər), is a fermented liquid condiment, primarily used to flavour meat or 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 commercialised 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 labelling. Other companies manufacture similar products, often also called Worcestershire sauce and marketed under different brand or private label names. Additionally, in recent years recipes have begun appearing for homemade variations of the British version.

Worcestershire sauce is often an ingredient in Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and sometimes added to chili con carne, beef stew, hamburgers, and other beef dishes. Worcestershire sauce is also used to flavour cocktails such as a Bloody Mary or Caesar. Known as salsa inglesa (English sauce) in Spanish, it is also an ingredient in Michelada, the Mexican beer cocktail.