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Learn about the history of worcestershire sauce and how the accidentally forgotten potent brew became a hit with foodies around the world. In 1835, two chemists, john lea and william perrins, were experimenting with a blend of spices and vinegar in their worcester, england, shop. While worcestershire sauce has become a staple condiment, the bizarre and mysterious story of how and why it came to be is as peculiar as its pronunciation.
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Lea & perrins worcestershire sauce's ingredients have been debated for a long time The birth of a sauce the most widely accepted theory attributes the invention of worcestershire sauce to a serendipitous kitchen mishap Worcestershire sauce is perhaps the worcester's most famous product
It was first produced in worcester by two chemists, john wheeley lea and william perrins, and went on sale in 1837
The recipe for the original version, developed and sold by lea & perrins in the 1830s, remained a closely guarded secret until 2009, when the daughter of brian keough. By 1843, lea & perrins was selling approximately 15,000 bottles of worcestershire sauce per year, and by 1849, shipments were being delivered as far away as san francisco.
