Monday, March 12, 2012

Lea & Perrins Worcestershire Sauce


I don't buy Worcestershire Sauce that often and the last time I bought it I was reduced to purchasing some French's which is ok, but lacks the depth of flavor of the original Lea & Perrins.  The reason I bought a different brand was because Lea & Perrins had sullied their recipe by adding High Fructose Corn Syrup.  I had written about this before in "A Saucy Picture" when writing about A-1 steak sauce, which incidentally was originally a thick version of Worcestershire sauce.  I finally ran out of the French's sauce last week and had to go buy another bottle, lucky I decided to take a look at the label of Lea & Perrins because they're back to using sugar in their recipe.  This is a great turn of events as yet another company bows to the demands of the consumers and gets rid of High Fructose Corn Syrup in their formula.  I used it for the first time when I made some Mock Maryland Crabcakes on Friday (recipe will be posted Thursday).  This is when I discovered that Lea & Perrins went one step further than eliminating HFCS, they also went back to their original recipe which is a bit spicier than what was previously available and so much more flavorful than French's.1


Lea & Perrins got their start in the early 1800's when a nobleman of Worcestershire came home from India with a recipe of a sauce they made there.  Lea & Perrins were initially unimpressed with their results but luckily they put the bottles in the cellar and let them age before trying again.  The result was incredible.  They started marketing their sauce and in 1839 imports to the US began.  For a long time, Lea & Perrins was the only commercially bottled condiment available in the US.  They have enjoyed a reputation for quality for over 170 years and with the change back to the original formula I'm certain they will continue to enjoy popularity for years to come.2

Sources:
1) Lea & Perrins Original Worcestershire Sauce Ingredients
2) A History Of Lea & Perrins

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