Worcestershire

[lsanderson]

RECIPE REDUX
Worcestershire Sauce, 1876
By AMANDA HESSER
Published: October 15, 2009

Of all the processed foods found in the grocery store, condiments are one category that remains (mostly) unassailed by the food police. Such terrific things as chow-chow (a vegetable pickle), Tabasco, ketchup and Colman’s mustard have all been around for more than a century, and their continued success and ingredient lists that you can pronounce may have earned them a bit of leniency. Condiments lie somewhere between sauce and seasoning, and they are made to be a preserve — often with some kind of vinegar and plenty of salt — so a batch can be cooked up and kept around for a long time. More

Related
Recipe: 1876: Worcestershire Sauce (October 18, 2009)
Recipe: 2009: Worcestershire Sauce (October 18, 2009)

Comments

[don-fitch.livejournal.com]

Thanks for these URLs, but I think I'll continue buying Lea & Perrins boltled version -- once I've used up the c. 20-year-old bottle with the cork ring & glass stopper, that is.

(Why yes, now that you mention it, I don't use a whole lot of Worcestershire sauce -- just a few drops -- so that there's not _quite_ enough taste of it to identify with certainty.)