What is Worcestershire????
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Answer:
Worcestershire sauce (also known as Worcester sauce) is a dark brown condiment made from fermented anchovies, vinegar, sugar, and spices. Worcestershire sauce likely evolved from a Malaysian condiment similar to Indonesian kecap manis, a sweet, thick soy sauce.
A Brief History of Worcestershire Sauce
English colonists first tasted Indonesian sauce manis in the eighteenth century. Back home, the British developed their own takes on the sauce. Without soybeans, they used mushrooms, shallots, and anchovies to develop a variety of thick, brown condiments, including mushroom ketchup and Worcestershire sauce.
Worcestershire sauce itself was developed by chemists John Wheeley Lea and William Henry Perrins, who ran a shop in the city of Worcester in the West Midlands region of England. According to legend, former soldier Sir Marcus Sandys brought the recipe back from India, and Lea and Perrins forgot about the sauce in their cellar, where it fermented. This origin story is unlikely, considering the popularity of fermenting sauces during the time.
A version of Worcestershire sauce has become a popular condiment in Japan, China, and Thailand, where many recipes omit the anchovies in favor of soy sauce or fermented fruits.