Skip to comments.It's out after 170 years, the secret of Worcestershire Sauce... found in a skip
Posted on 11/08/2013 3:59:43 PM PST by servo1969
It is the secret ingredient of many a homemade meal.
But the precise contents of this tangy relish itself have remained a mystery. Until now.
After more than 170 years, the original recipe for Lea and Perrins Worcestershire Sauce has been revealed.
It was found in notes dating from the mid-1800s that were dumped in a skip by the sauce factory.
Brian Keogh, a former Lea and Perrins accountant, discovered the notes, which were neatly written in sepia ink in two leather-bound folios, and rescued them.
Today, the label on bottles of the sauce lists vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions and garlic. But it doesn't reveal the identity of other key ingredients, merely adding 'spice' and 'flavouring'.
Mr Keogh's documents reveal that these could include cloves, soy sauce, lemons, pickles and peppers. Until now, the all-important ratios of the ingredients have also remained a mystery.
What is missing, however, is the method used to blend the constituent parts of the sauce. Nor does the recipe reveal how much sauce the various ingredients are intended to make.
Mr Keogh died three years ago aged 80. His daughter, Bonnie Clifford, found the notes and is now working with Worcester Museum to have the documents put on display.
(Excerpt) Read more at dailymail.co.uk ...
I doubt they tasted alike -- the Romans didn't have the spices. On the other hand I expect Garum was very close to Nuoc Mam sauce. The both are made with salt, small oily fish, and fermentation in a hot climate.
I had some lost summers myself;)
Seriously ..who would imagine anchovies and molasses..together at last. .
It’s amazing how many folks loved/love some sort of fermented fish sauce.
I’ve always loved Lea & Perrins Worcestershire sauce. Since a bottle seemingly lasts forever, I only buy the original. THey have a white wine version for chicken that’s not bad, either.
not to mention the nooks & crannies for the pound of butter to melt in.
Sounds like Vietnamese nuoc mam. Some of my colleagues at the Combat Operations Research Center in Saigon were tasked with finding a way to airdrop nuoc mam to Vietnamese Army outposts. If you put it in a metal container it will corrode the container. If you put it in a ceramic container, the container will likely break in an airdrop. They ended up putting the stuff in plastic bottles that would survive both the nuoc mam itself and the airdrop.
I don't know why it never occurred to me to try that, but next time I make it, I will!
BTW, if I buy a cheap steak, the best steak sauce I've ever tried is the Lee & Perin's Steak sauce.
I understand and felt the same way until one day my butcher sold me a gallon of Frenchs he didn’t need at a good price, after a few years it was used up. You should try it, surprised us.
Actually, the fish is (are?) anchovies. They're (it's?) on the ingredients list.
I will sometimes put a little A-1 and also a little worcestershire sauce on steak. I do mean only a little bit too but I do mix them together.
never cared for this stinky fish sauce but read Every dang post,,,,,
Agreed! And maybe just a wee bit of jelly, if I’m feeling decadent.
Good night, dear.
Pingy for your interest.
D’oh! You’re right, I got muddled there.
Garum, like the Romans made.
I usually use it on pot roast meat rather than in actual recipes - seems that it would be difficult to get it right so you could discern the flavor and not have it overwhelm the rest of it. Cilantro can be tough to get "just right" but even it must be easier.
I usually douse that pot roast meat to make it the only flavor for the meat and get variation with the veggies.
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