The U.S. version is also labeled with a smaller serving size, a teaspoon is one serving in contrast to the British/Canadian one tablespoon. On Lord Sandys' request, two chemists—John Lea and William Perrins—made up the first batch of the sauce. A similar, more plausible story, says that a Worcestershire author by the name of Elizabeth Grey visited the wife of Lord Sandy. Worcestershire sauce has its roots in India but was actually created by accident in its namesake town of Worcester, England in 1835. Worcestershire sauce does not need to be refrigerated once the bottle has been opened, as there is nothing that can spoil in the condiment. In place of malt vinegar, distilled white vinegar is used and there's literally three times more sugar and slightly more than three times as much sodium per one-third ounce. This thread is archived. Brian Keogh points out in his book The Secret Sauce - A History of Lea & Perrin that there were no historical records that Lord Sandys was ever in India, much less the governor of Bengal. Worcestershire sauce is named after the place it was first commercialized in Europe, also called Worcestershire. Have you ever wondered, however, how the popular condiment came into existence? Since the sauce tastes so damn good, we'll give the enigma a pass. Archived. It was first produced in Worcester by two chemists, John Wheeley Lea and William Perrins, and went on sale in 1837. The facts are that the exact origins died with Lea and Perrins. Returning home from his travels in Bengal, Lord Sandys, a nobleman of the area, was eager to duplicate a recipe he'd acquired. Her recipes range from Grandma’s favorites to the latest food trends. The guarded recipe basically remains the same. Origin and History of Worcestershire Sauce. That’s, in general, a British thing to do, but this “shire” has special significance to the creator of another “Shire.”. 94% Upvoted. Close. According to Josh Chetwynd's book How The Hot Dog Found Its Bun, the origin is shrouded in mystery. Brace yourself, guys. There is a school of thought that Worcestershire sauce should be refrigerated if it is used infrequently, but this does not add to its shelf life. Worcestershire sauce follows in the tradition of fermented fish sauce found in many cultures, such as garum in ancient Rome. When asked if the Curtis household had any more bottles we could use for stock photos, he replied: Enter your email address below and we'll deliver our top stories straight to your inbox, the fascinating process in which Worcestershire sauce is made. It takes 18 months to get the fermented sauce that graces the steaks of so many. For more details, see our, The National Dishes of Britain and Ireland. According to The Oxford Companion to American Food and Drink, the dressing's name comes from the Thousand Islands region, located along the upper St. Lawrence River between the United States and Canada. At present, Worcestershire sauce continues to be manufactured with the original recipe, and lasts about 18 months fermenting in wooden barrels before going to the market. The Lea & Perrins company says Lord Sandys (whose identity is disputed) had returned home to England to retire after successfully governing Bengal, India for many years. Some of the additional ingredients that may include lemons, soy sauce, pickles, and peppers. People would throw it on oysters, beef dishes, and even eggs. "My dad throws it on everything," said fellow Foodbeast Brayden Curtis. 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