Ad
related to: worcestershire sauce dangers to humans treatment
Search results
Results From The WOW.Com Content Network
Worcestershire sauce has been a generic term since 1876, when the English High Court of Justice ruled that Lea & Perrins did not own a trademark for the name "Worcestershire". [2] [3] Worcestershire sauce is used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the Bloody Mary and Caesar ...
Fermented products such as soy sauce, steak sauce, and Worcestershire sauce have levels of glutamate similar to those in foods with added monosodium glutamate. However, 5% or more of the glutamate may be the D -enantiomer.
The ancient Romans, on the authority of Pliny the Elder, favored raw owl's eggs or fried canary as a hangover remedy, [52] while the "prairie oyster" restorative, introduced at the 1878 Paris World Exposition, calls for raw egg yolk mixed with Worcestershire sauce, Tabasco sauce, salt and pepper. [53]
Worcestershire sauce is a fermented condiment made from a base of vinegar and flavored with anchovies, molasses, tamarind, onion, garlic and other seasonings. The flavor is savory and sweet with a ...
Worcestershire sauce or Worcester sauce (UK: / ˈ w ʊ s t ər (ʃ ər)/ ⓘ WUUST-ər(-shər)) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century.
Hot condiments – mustard, gherkins, capers, English sauces, such as Worcestershire sauce, ketchup, etc. and American sauces such as chili sauce, Tabasco, A1 Steak Sauce, etc.; the wines used in reductions and braisings; the finishing elements of sauces and soups.
The delicious and diversely used sauce first went on sale in 1837 after it was produced by two chemists, John Wheeley Lea and William Perrins, in the small community of Worcestershire.
For premium support please call: 800-290-4726 more ways to reach us