Ingredient

Worcester sauce

The worcester sauce - which takes its name from the region of origin of the person who officially invented it, namely Sir Sandys - was prepared at the request of the baronet by the apothecaries Lea & Perrins: the latter, in fact, prepared what was requested by the nobleman, who inspired the recipe by reporting his previous culinary experience in Bengal. Made from English onions, English garlic, Iberian anchovies and Dutch onions, combined with aromatic herbs, worcester sauce is a specialty in great demand throughout the world, so much so that it is sold in 130 countries.

Use in cooking

It is not difficult to use worcester sauce: it is used first of all as a seasoning for meat, or, to give flavor to soups and various sauces, as well as to prepare the classic bloody mary.

Preservation

To prevent the worcester sauce from oxidising and losing flavour, it is best to store it - after the package has been opened - in the refrigerator.

Curiosity

To protect this popular sauce - sold practically all over the world - from imitations, the trademark of the two inventors, Lea & Perrins, was placed on the original version.