Worcestershire sauce love

Worcestershire sauce


from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun A piquant sauce of vinegar, molasses, anchovies, tamarind concentrate, and other ingredients.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun An English condiment; a thin piquant sauce used as a table sauce, to flavour casseroles etc. and as an ingredient in bloody Marys.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • noun a savory sauce of vinegar and soy sauce and spices


from The American Heritage® Dictionary of the English Language, 4th Edition

[After Worcestershire, a county in west-central England where it was first made.]


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  • "Crosse & Blackwell were soon selling nearly forty different pickles and sauces; Mr Bird invented instant custard powder for his delicate wife who could not take eggs but loved the sweet, creamy sauce that had taken Regency tables by storm. Colman's mustard removed from cooks the eye-watering process of grinding seeds, curry powders were sold widely, and a returning Governor of Bengal pressed not a cook, but a local chemist, Lea & Perrins, to invent Worcestershire, or 'Indian', sauce, so successful that its sales rose from 636 bottles in 1842 to 30,000 a decade later. New industrial methods created 'Dutched' or powdered chocolate, removing part of the butter fat to make it easier to dissolve, and Cadbury's factory at Bournville and Fry's followed soon after. Arrowroot thickened everything it touched and centrifugal machines began to produce the low-cost, high-quality granular sugar that would consign to history the paraphernalia for breaking down and grinding great sugar cones."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 276-277

    January 18, 2017