Jan Norris: Food and Florida

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Lea & Perrins Worcestershire Sauce – Aging Nicely

August 29th, 2008 · 1 Comment

In 1837, John Lea and William Perrins of Worcester, England started manufacturing Worcester Sauce (Lea and Perrins Worcestershire sauce). Can you live without it 171 years later?
Americans put it in their meatloaf and it’s a must in a Bloody Mary — with a dash of celery salt. The English sprinkle it on cheese toast.

It’s from a recipe from India, and the first batch was so vinegary, they relegated it to the cellar, allegedly. Three years later, they discovered it was pretty good after aging, so it’s now given three years to smooth out before bottling.

It doesn’t go bad; you can keep the dregs in the bottom of the bottle going by adding a few teaspoons of vinegar (aged balsamic is best) and shaking; let sit a week or so.

Tags: Today in the World of Food

1 response so far ↓

  • 1 Ben // Aug 29, 2008 at 10:04 pm

    My father loves this stuff and drowned every piece of meat he every cook with it. I have never been a huge fan of it but does add a nice kick to a piece of meat.

    Because my father always cooks on ‘high’, I know from experience that this stuff will burn!

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