Category: Grocery
New starting at $4.25
Buy itProduct Description
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.
Product Details
| Publisher | Lea & Perrins |
| Ingredients Set Element | Vinegar, Molasses, High Fructose Corn Syrup, Anchovies, Water, Onions, Salt, Garlic, Tamarind Concentrate, Cloves, Natural Flavorings, Chili Pepper Extract. |
| Ingredients | Vinegar, Molasses, High Fructose Corn Syrup, Anchovies, Water, Onions, Salt, Garlic, Tamarind Concentrate, Cloves, Natural Flavorings, Chili Pepper Extract. |
| Features |
|
| MPN | 5146083-001a |
| Country | USA |
| Brand | Lea & Perrins |
| EAN | 0051600000037 |
| UPC | 051600000037 |
| Label | Lea & Perrins |
| Studio | Lea & Perrins |
| Address | None |
| Title | Lea & Perrins The Original Worcestershire Sauce - 10 oz |
| Manufacturer | Lea & Perrins |
Customer Reviews
High Fructose Corn Syrup - NOT THE ORIGINALReview by Roderic Rinehart, 2010-08-09
HFCS - High Fructose Corn Syrup - is processed differently by your body than sugar and is considerably worse. Do not trust the propaganda of the subsidized Big Ag in America for your truthful info on food.
You can get an organic version from Annie's.
Not the real product we knew as kids
Review by Magiclander, 2010-06-26
The american and european (UK, Canada, etc) market products are very different. Heinz messed things up for us americans by replacing genuine sugar and molasses with "high fructose corn syrup" which leaves aslippery gumminess on the tongue and a basically slimy aftertaste. The "other" (UK, Canada)sauce is clean, sharp with distinct flavor layers and a beautiful, long-lasting aftertaste. Sorry. I order my product from Canada for the same cost, and hope Amazon soon offers the "foreign" product.
NOT the real Worcestershire Sauce
Review 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)
Review 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!
Review 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.
