I Didn't Know That - Worcestershire Sauce

Worcestershire Sauce

If you can't think of Worcestershire sauce without thinking of Lea & Perrins, blame it on more than just branding. In the early 1800s, chemists John Lea and William Perrins tried to duplicate an Indian sauce recipe for Worcester nobleman Lord Sandys. The chemists found the result of their attempt "unpalatable" and moved on to other projects while the jars of sauce gathered dust in the cellar. Years later, they tasted the aged sauce and found it delicious and savory. The men bottled the sauce and sold it throughout Europe. In 1839, New York entrepreneur John Duncan imported the sauce to the states where it became the oldest commercially bottled condiment in the U.S.

Just in case you were wondering, you can properly pronounce the sauce a number of ways: "WUST-ter-shire," "WOOS-ter-sheer," or "WOOS-ter-sher" sauce, according to manufacturers. 

Info from Grandparents.com 

I Didn't Know That - Worcestershire Sauce

Nearly 100 ingredients are processed to make Worcestershire Sauce.  Some of them are red onions, cloves, hot chilies, anchovies, garlic, tamarinds, and shallots.  The sauce is not cooked, but is aged in wooden casks up to two years.  After aging, it is then strained and pasteurized.

Use Worcestershipe Sauce to season tomato sauces, beverages, and soups.  Use in meat marinades, in sauces for meats and vegetables, and in soups.  Add to butter-garlic mixture for garlic bred.  Use in cheese spreads, appetizer dips, barbecue sauce, snack mixes, and gravies, or sprinkle over popcorn.

Storage - store in cabinet or pantry no longer than one year for peak quality.  Shake well before using, as ingredients settle in the bottle.

Worcestershire Round Steak

1 can (16 oz.) tomato sauce
1 cup dry red wine or beer
1/4 cup Worcestershire sauce
2 Tbsp. minced onion
1 clove garlic, minced
1 Tbsp. brown sugar
1/4 tsp. pepper
1 boneless beef round steak (about 2 lbs.)

Mix tomato sauce, wine, Worcestershire sauce, onion, garlic, brown sugar, and pepper.  Pour over steak in shallow glass baking dish.  Refrigerate, covered, 4 hours or overnight; drain, reserving marinade.

Grill or broil steak to desired degree of doneness; heat marinade and serve with steak.  4 - 6 servings.