Worcestershire Sauce

Worcestershire sauce – 

accident in pursuit of curry powder?

This condiment carrying the name of a region in the English West Midlands is used all over the world today. First made at 60 Broad Street, Worcester, by two chemists, John Wheely Lea and William Henry Perrins, the Lea & Perrins brand was commercialized in 1837 and has been produced in the Worcester factory since 1897. 

Tamarind extract imbues a unique, tangy aroma to the original sauce. This exotic ingredient indicates that this British staple has its roots on the Indian subcontinent. There are several versions in circulation about the history of Worcestershire sauce.

I recount the one that makes the most sense for me: The original label shows it is prepared "from the recipe of a nobleman in the county." The nobleman may be Lord Sandys. His wife, Lady Sandys, remarked to a certain Mrs. Grey that she wished she could get some good curry powder. 

Mrs. Grey replied that she had in her desk an excellent recipe, which her uncle, Sir Charles, Chief Justice of India, had given her. Lady Sandys suggested employing some clever chemists in Worcester to make up the powder. Messrs. Lea and Perrins looked at the recipe and said they would do their best. In due time forwarded a packet of the powder. Subsequently, the happy thought struck someone in the business that the powder might, in solution, make a good sauce.

The resulting product was so strong that it was considered inedible. A barrel of it was left in the basement of Lea & Perrins' premises. Looking to make space in the storage area a few years later, the chemists decided to try it again, discovering that the sauce had fermented and mellowed and was now palatable. In 1838 the first bottles of "Lea & Perrins Worcestershire sauce" were released to the general public.

bottle of Worcestershire sauce sold in the UK as "The Original & Genuine Lea & Perrins  Lea and Perrins made their fortunes from manufacturing and selling the sauce. They built a new factory with railway access in Midland Road, Worcester. The ingredients of a traditional Worcestershire sauce are malt vinegar, spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice and flavoring.
 

From Worcestershire, the sauce spread all over the world and influenced numerous cuisines. In Cantonese cuisine it is used today in dim sum preparations and spring rolls.  In Shanghai, Worcestershire sauce was first used in European-style restaurants in the 19th and 20th centuries in dishes such as Shanghai-style borscht and pork buns.