Worcestershire SauceIn 1837, pharmacists John Lea and William Perrins of Worcester, England began the manufacture of Worcester Sauce. Its origin was accidental. The two Worcestershire chemists (pharmacists) who's names are on the bottle were asked to make a sauce using a recipe Lord Marcus Sandys, governor of Bengal, had brought from India. The result had a harsh, unpalatable taste. The batch was stored in their cellar, forgotten for a year. At that time, after an aging process, a chance tasting for the sauce was now tasty. Upon selling the new savory sauce,they found a sustained demand, and by 1843 they sold 14,500 per year. The exact ingredients remain a trade secret, but are known to include molasses, tamarins, onions, cloves, chillies and shallots from various countries around the world.« |
