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The American version (it’s now manufactured in America and Canada also) uses distilled white vinegar. Per British taste, the original called for malt vinegar.
#M.E.A.T. TRIPLE D WORCESTERSHIRE SAUCE RECIPE HOW TO#
Recipes for it abound on the internet, including on Lea & Perrins own website, so there was lots of help on how to go about it. The alchemist in me could not resist trying my hand at a homemade version. Today, Worcestershire reigns as a supreme seasoning used worldwide to embolden a sundry of stews, meat loaves (see the previous post), cheese rarebits, sauces (coming up in my bbq sauce recipe), marinades, and dressings. Though, as the story continues, there was a dark interlude when the blend was not claimed by the client and relegated to a storeroom, there to slowly brew for years before being resurrected by a curious clerk, who, cleaning out, tasted it. You might not think they could come together in a svelte way. Its “exotic” ingredients include tamarind paste, anchovies, and Indian spices like cardamom, curry powder, ginger, and chilies. The blend was inspired by a customer recently returned from India who requested the Lea and Perrins pharmacy in his native Worcester in Britain to duplicate the condiment he had come to adore while in India. In 1838, a vinegar-based condiment sauce tempered with molasses, soy sauce, and an eccentric amalgam of other global flavors appeared on the market: Lea & Perrins Worcestershire Sauce.