pronounced "Wuh'ster'sher," can trace its
origins back to India. The original recipe was brought
back by a Lord Sandys from Bengal, and is kept a closely
guarded secret. The ingredients include malt vinegar
(from barley), spirit vinegar,
anchovies, tamarind extract, onions,
spice and flavorings. The production process includes
maturation in oak barrels for several months.
First made by Lea &
Perrins in 1835, the company still makes the sauce in the
same way today. It is invaluable for spicing up savory dishes.
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