Here’s How Lea & Perrins Worcestershire Sauce Is Made

The United States has an appetite of 27 million bottles of Worcestershire sauce per year, but have you ever thought about the history of Worcestershire Sauce?

It all began in 1835 when nobleman Lord Sandys went to Bengal and fell in love with the local fish sauce. When he come back to Worcester, he enlisted chemists John Wheeley Lea and William Harry Perrins to help make “Worcestershire” sauce in England. At first, their invention tasted awful, so Lord Sandys ditched the project. Lea & Perrins chose to hold on to the brew, let it ferment, and after some time they uncovered a very truly delicious flavor.

The sauce itself has only 4 main ingredients – garlic, onions, anchovies, and Tamarind paste, The last, and most critical, stop before shipping to 130 countries across the globe is the secret spice blend– and only 6 people in the world know it.



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