Category: (Grocery)
Since 1835, LEA & PERRINS has been the only truly authentic brand of Worcestershire Sauce. With its distinctive blend of spices from around the world, it makes for a tangy, robust meat marinade. From just a handful of ingredients including, of course, a secret one, the Lea & Perrins Worcestershire Sauce we find gracing our tables today has hardly changed from the original blend, which first matured in 1835. The full recipe has been kept hidden for over 160 years. Only 3 or 4 people at a time know what that special secret ingredient that gives it that extra kick is. Developed by chemists Mr Lea and Mr Perrins, they passed the knowledge to their two sons. They in turn passed it on to a select few. Following the Second World War, it was decided that no one person should be aware of the whole secret so it was broken up. They even gave the ingredients code names to secure the secret further! To this day, that entire recipe is still a mystery.
NOT the real Worcestershire SauceReviewed by heckle, 2009-05-24
Despite being sold under the same label, the Lea & Perrins available in the U.S. is NOT the real thing - as others have noted, it contains high fructose corn syrup. Aside from high fructose corn syrup being ridiculously bad for you, it does change the flavor. Not to mention, it's a false claim, as the American version is not 'the original'. See if you have any friends in England to send you the real stuff :)
Not Genuine! High Fructose Corn Syrup in this one (Heinz)Reviewed by brewster lewster, 2009-04-17
Not Genuine! High Fructose Corn Syrup in this one. You are buying a Heinz knock off. For the Genuine sauce you need the one still made in England called "Original and Genuine." See wikipedia for more info.
Beware - high fructose corn syrup!Reviewed by Denis Penn, 2009-02-15
The above delightful reviews are sadly recalling a different product. The Lea & Perrins that is sold in the US now uses high fructose corn syrup instead of sugar (which is what is still in the UK version.) This may not matter to some but it definitely detracts from the authentic clean spicy taste by making it more sickly sweet which the original is not. It really becomes apparent in Bloody Mary's and also in scrambled eggs or toasted cheese (Welsh Rarebit.) Bring a bottle back from the UK and compare the difference. A pity because it must mean only a cent or so difference in the manufacturing cost.
Signals Whiffle Ball Games Are Over and Dinner BeginsReviewed by Brockeim, 2008-05-22
My name never carried well across the neighborhood to the yard
where I most often struck out at the plate. Sound, as is the case
with many a young boy, was only one way to call me.
Misty evenings, just as the sun committed to drop westward, an hour
after my father would drive up in his Buick Special, I smelled
Worcestershire sauce from our charcoal Webber. This meant the
Whiffle ball game ended, and, win or lose, I had a different plate
to step up to.
The scent created a state of emergency. Bats, balls, and, if we
used any, bases were gathered by their respective owners, and we
all ran home like lovers impassioned in lustful want.
His recipe for steak was simple. Get it from Jerry, a butcher he
knew for years, dazzle it with ground pepper and the smallest
sprinkle of Lea & Perrins Worcestershire sauce. Like smoke
signals, the air became the messenger, or, for me, a siren seducing
me homeward. No other sauce would do. His reasons had no merit for
me at six years old, but I never had cause to question.
Such as it will be for you. Big bottles of Worcestershire sauce
will be what you need, but a small bottle will be inspiration
enough.
--Brockeim
The One and Only Worcestershire Sauce Used by My Family for
GenerationsReviewed by 'MaryLou Cheatham, 2008-02-07
When I grew up in south Mississippi, we did not have all the
seasonings I use now that I have become a Louisiana spice mouth. We
simply had the basics -- salt, pepper, a little sugar, vanilla,
nutmeg, lemon juice, garlic, ketchup, mustard, homemade pepper
sauce, and Lea & Perrins®. For us bought sauce in a bottle was
only Lea & Perrins®. Nothing else could be substituted. Less
expensive brands never tasted quite right to us.
We lovingly placed that bottle with its brown paper cover on the
cabinet shelf. I suppose it would have been fine to remove the
paper, but with reverence we kept our "wooster" covered.
On the special occasions when we ate grilled steak, we thought
there was only one steak sauce - Lea & Perrins®. I have no
reason to promote this product. My comments are not in any way
solicited. I simply want to tell you what tastes good.
When I married at a young age, my mother-in-law, Mary, led me into
a new adventure of cooking and tasting the wonderful flavors of
food. She cooked the best okra and tomatoes in the world. Like my
family, she could use only one brand of Worcestershire sauce.
Mom's Okra And Tomatoes
2 medium onions
Some olive oil
16 ounces frozen sliced okra
2 small cans or 1 large can tomatoes
2-3 teaspoons Lea & Perrins® Worchestershire sauce
¾ cup Heinz® ketchup
1 teaspoon sugar or equivalent amount of sugar substitute
2 teaspoons vinegar
Seasoned salt
Black pepper
Crushed red pepper
Chop the onions into big chunks. Sauté them in a little olive oil.
If the tomatoes are whole, slice them. Add the tomatoes, okra,
Worcestershire sauce, ketchup, sugar, and vinegar to the onions and
olive oil.
Bring the mix to a boil and season to taste with seasoned salt,
black pepper, and crushed red pepper. Don't add extra sugar, which
would ruin the taste; do add extra ketchup if you need it.
Simmer the mixture until the okra is cooked enough. It should be
firm, not mushy. Check the seasoning and add more as needed, but
don't get started eating it. You won't have enough to serve.
NOTE: This recipe is copied from my cookbook, Flavored with Love:
Mary Lou's Family and Friends Can Cook
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