Worcestershire sauce (/ ˈ w ʊ s t ər ʃ ər / WUUS-tər-shər) is a fermented liquid condiment created in the city of Worcester in Worcestershire, England during the first half of the 19th century. The answer is (sort of): Lea & Perrins, makers of what is probably the most popular brand of Worcestershire sauce on the market today.The legend goes like this: a nobleman returned from a Bengali holiday with an insatiable thirst for the spices of India. Shutterstock. Worcestershire sauce throughout history. In fact, 150 years after Worcestershire sauce was introduced, only four people actually knew how it was made. The Origin of Worcestershire Sauce. According to David Burton, author of The Raj at Table: A Culinary History of the British in India , the recipe originated in India and was brought back to England by a former governor of Bengal, Lord Marcus Sandys. The story of Worcestershire sauce starts around 1835 with a a guy called Lord Marcus Sandys.Sandys had been the governor of Bengel, in India, and had recently retired to Ombersley, England. The sauce was made by chemists John Wheeley Lea and William Henry Perrins in 1835, and was originally a failure due to its horrendous taste. It has been making the sauce for nearly 200 years. Insider visited the Lea & Perrins factory to see how Worcestershire sauce is made. The creators, however, would tell a … Late 1830s – “In a show of great business acumen, Lea & Perrins managed to get cases of their sauce onto all ocean Worcestershire sauce was sold – a glaring omission!). Sauce, Worcestershire was born in the heyday of the great English table sauces. The sauce has always been popular, something that is evidenced in shipwrecks found in Tibet and archeological excavations conducted in New Zealand, where old bottles of the sauce were found.
2020 worcestershire sauce origin