What is Worcestershire sauce?

Worcestershire sauce was created by Chemists John Wheeley Lea and William Henry Perrins (Lea & Perrins) around 1837 in the English city of Worcester which is in the middle of Worcestershire county. It is made by fermenting anchovies in vinegar for about 18 months until it is little more than a fishy puree. Garlic, onions, chili peppers, peppers, salt, sugar, lemons, soy sauce, and pickles. Water is then added to this paste and the bottled.

Worcestershire sauce legally has been considered a generic term since 1876 when The High Court of the United Kingdom ruled that Lea and Perrins do not own the trademark to “Worcestershire.” The sauce is frequently used to enhance food and drink recipe and used as both background flavour and a source of umami.