Worcestershire Sauce
Worcestershire Sauce
Worcestershire Sauce (pronunciation: /ˈwʊstərʃɪr/), also known as Worcester Sauce, is a widely used condiment in various cuisines around the world.
Etymology
The name "Worcestershire Sauce" is derived from the county of Worcestershire in England, where it was first commercially bottled by two chemists, John Wheeley Lea and William Henry Perrins. The sauce is often simply referred to as "Worcester Sauce" in the United Kingdom.
Ingredients
The primary ingredients of Worcestershire Sauce include vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, and garlic. It also contains a variety of spices and flavorings, such as cloves, soy sauce, lemons, pickles, and peppers.
Usage
Worcestershire Sauce is commonly used as a marinade, basting sauce, flavor enhancer, and as a key ingredient in many recipes, including Bloody Mary and Caesar cocktails, Welsh rarebit, and Chili con carne. It is also often used as a table condiment for various dishes such as steak and eggs.
Related Terms
- Condiment
- Marinade
- Basting Sauce
- Flavor Enhancer
- Bloody Mary
- Caesar Cocktail
- Welsh rarebit
- Chili con carne
- Steak
- Eggs
External links
- Medical encyclopedia article on Worcestershire Sauce
- Wikipedia's article - Worcestershire Sauce
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