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 ...
Thought you’d find this interesting:)
Some of the ingredients seem to parallel Chinese fish sauce used extensively in many Chinese recipes.
I can finally rest. It’s worried me for years.
They forgot to list the Ovaltine ...
I bought a jar of Worcestershire sauce about a week ago at Wal-Mart and noticed something interesting. The brand I bought, French’s not Lea and Perrins, was cheaper per ounce than Wal-Marts own store brand.
I guess it is possible that Wal-Mart’s brand was better but I doubt it.
I never realized that anchovies were in it.
Worcestershire (pronounced WOO ster sher) sauce is used best when it adds flavor, yet is difficult to discern.
Yep! The how is a very important ingredient.
Right, if the Worcestershire is the predominate flavor it will ruin the recipe.
Unfortunately I can’t find the best version of this joke so here goes:
How Worcestershire Sauce was named:
Many years ago, Melba (a Southern Housewife) mixed some spices together and
put the ingredients in a bottle.
That night, she served pork Chops and since the family had Guests,
She thought she would put the bottle of her creation out for them
Man..Oh..Man..Everybody loved it and Melba could hear their Raves
all the way into the Kitchen were Melba was working.
Finally Melba came out into the dining area and one of her
Guests Asked: Ah..Melba: Whaz this Here Sauce?
I’m confused about something. If the secret was recently found, how were people able to make the stuff?
Time to get THE sauced. I love it, a couple of dashes into eggs as I beat them before cooking. And on the canned corned beef hash I fry up for Sunday morning breakfast.
When Subway re-introduced the venerable Steak N Cheese (now calling it the Philly Cheesesteak), it was missing something, because they don’t let the steak stew in its juices anymore, but just have little individual trays of steak that they microwave. It is too dry and doesn’t have the same flavor.
I found that adding a dash of Lea & Perrins is just the thing to approximate the old sammich.
Dill pickles? Sweet? Bread and butter?
Red peppers? Green? Jalapeños?
So what do we really know?
Recently revealed to the rest of us is more like it. I’m sure the company knows the secret recipe.
The fish are sardines, that much is known. The peppers surely are not jalapenos. The rest, people will have to figure out trial and error I guess.
Makes a bit more sense. I took stupid pills instead of a multivitamin this morning.
One of my vices, I’m willing to spend the few cents more for L&P as I prefer its flavor. And I don’t care for Grey Pupon
Apparently, “skip” is a British term for dumpster.
Can’t make a Bloody Mary without it!
WOO ster sher, Wister sheer
Po tay to, Pa tah to
Sorry - wrong! It is pronounced WOO ster. The sher is silent as in fart.
Indeed I do, I spent an entire summer in the 80's screwing with this subject just for the hell of it.. Ha! The ingredients are baffling to the extent that they make no sense in why someone thought to create that flavor to begin with.. :)
Something smells and it’s not the anchovies. So, after over a century, L&P along with dozens of other Worcestershire Sauce companies were making the stuff without knowing the recipe. And for some unknown reason, a former employee found the recipe that was for another unknown reason thrown out. And now they’re getting headlines. I suspect L&P hired the same PR firm that Wonder Boy is using.
Youse guys need to work on your English. You’d sound pretty redneck on any reputable cooking show...
Cayenne pepper, if added to many (non-peppery) recipes in the same manner, brings out the other flavors. If you can tell it's in there or it makes the food taste peppery, you've added too much.
I first discovered this when I added it to potato soup.
The Romans used to use a fermented fish sauce called Garum on everything. Probably something similar to Worcestershire sauce I’m thinking.
And I dont care for Grey Pupon
Me neither. But regular, honey mustard, hot mustard, etc., fine.
“Cant make a Bloody Mary without it!”
Truth. I also like to put a few drops in olive oil for dipping French bread.
I’m not worried about the what or how as long as it continues to disguise the actual taste of meatloaf.
As it happens, I spent nearly 50 years in England learning the correct pronunciation. No Redneck I.
I read years ago that no one person knew Col. Sanders receipt. The ingred. were made singularly and then added together by the Col. At his original restaurant..
I prefer French’s.
Beats my SC friend who struggles out “wore chester shire” ;)
It’s said that Worcestershire bottles from the era of the British Raj are still found in the Indian countryside to this day.
Something had to hide the odor of spoiled meat even when cooked.
“From the Recipe of”...”A Nobleman in the County” on the Lea & Perrins label remains a mystery.
If it is not Lea & Perrins, it is not Worchestershire Sauce!
After using Lea and Perrins for years we tried the Frenchs brand and like it better.
Au contraire, it is pronounced “wooster” the rest is silent
“Truth. I also like to put a few drops in olive oil for dipping French bread.”
Fresh ground black pepper added to the olive oil/Worchestershire Sauce makes it all an exceptional delicacy...
See my post No 40, immediately ahead of yours.
“Sorry - wrong! It is pronounced WOO ster. The sher is silent as in fart.”
You are correct, but you’ll never convince anyone
I make my own honey mustard that I use on chicken when I bake it in the oven
Beat boneless skinless chicken breasts flat
Slice some bacon into bits and fry it
Brown chicken in bacon grease
Place chicken in a pan and coat with honey mustard, top with cheddar cheese and finally bacon bits
Bake til done
My fave chicken recipe
I once knew a girl (a pretty one too) from Chester, S.C. It took me at least 15 minutes to figure out where she was from. It kept coming out as Shasta,
Then how do you differentiate between Worcester and Worcestershire? They’re different places?
Must be where they make the rootbeer /s
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