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asked 3 years ago
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The Worcestershire sauce was first mass produced to general public in the year 1838. The first bottles of "Lea & Perrins Worcestershire sauce" was introduced and it was a huge success. It is a widely used fermented liquid condiment. It is made with vinegar, corn syrup, chili peppers, soy sauce, pepper, cloves, garlic and tamarinds. It is used as a flavoring sauce in dishes of beef and chicken.
It is a debatable factor that where the first sauce was made, Might be that it was originated in Worcester, England 1835 by John L. Crafton a chemist.
It is light reddish brown in color and quite heavy liquid. In dim sum , Worcestershire sauce is served with steamed meat ballls. It is widely used in Chinese & Cantonese dishes. In UK due to the marketing of Lea & Perrins, this sauce has become popular to the general masses for using it on spaghetti bolognese, chips, cheese on toast .
It is a debatable factor that where the first sauce was made, Might be that it was originated in Worcester, England 1835 by John L. Crafton a chemist.
It is light reddish brown in color and quite heavy liquid. In dim sum , Worcestershire sauce is served with steamed meat ballls. It is widely used in Chinese & Cantonese dishes. In UK due to the marketing of Lea & Perrins, this sauce has become popular to the general masses for using it on spaghetti bolognese, chips, cheese on toast .
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answered 3 years ago
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