11 Facts About Worcestershire sauce

Worcestershire sauce, sometimes called Worcester sauce, is a fermented liquid condiment created in the city of Worcester in Worcestershire, England, during the first half of the 19th century.

Worcestershire sauce is frequently used to augment recipes such as Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and deviled eggs.

Fermented fish sauce called garum was a staple of Greco-Roman cuisine and of the Mediterranean economy of the Roman Empire, as the first-century encyclopaedist Pliny the Elder writes in his Historia Naturalis and the fourth–fifth-century Roman culinary text Apicius includes garum in its recipes.

Worcestershire sauce has claimed that "Lord Marcus Sandys, ex-Governor of Bengal" encountered it while in India with the East India Company in the 1830s, and commissioned the local apothecaries to recreate it.

The producer claims that its Worcestershire sauce is the oldest commercially bottled condiment in the US.

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In Costa Rica, a local variation of the Worcestershire sauce is, created in 1920 and a staple condiment at homes and restaurants.

Sweeter, less salty version of the Worcestershire sauce called was developed in the beginning of the 20th century in Dresden, Germany, where it is still being produced.

Holbrook's Worcestershire sauce was produced in Birmingham, England, from 1875 but only the Australian subsidiary survives.

Worcestershire sauce makes two versions: Formula 1 for Asian taste, and Formula 2 for international taste.

Tonkatsu Worcestershire sauce is a thicker Worcester-style Worcestershire sauce associated with the dish.

Worcestershire sauce has a history of multiple introduction in Chinese-speaking areas.