The Disgusting Contents of Worcestershire Sauce (and Why It’s Called That) In this intriguing video from
Today I Found Out, host Simon Whistler dives into the surprising and somewhat revolting contents of Worcestershire sauce. Originally crafted in the English city of Worcester in the early 1840s, this savory condiment has a fascinating (and fishy) history that may shock lovers of this classic sauce.
The Ingredients of Worcestershire Sauce
Worcestershire sauce is often used to enhance the flavor of meats, fish dishes, and even cocktails such as the Bloody Mary. The main ingredient? Fermented fish—specifically, anchovies—which are preserved in vinegar for about 18 months. Yes, when you’re enjoying a cocktail, you may just be sipping on aged fish juice! After the fermentation process, the anchovies are blended into a puree and mixed with garlic, onions, chili peppers, salt, sugar, and a variety of "natural flavorings." However, the exact composition of these flavorings remains a closely guarded secret, with some rumors suggesting they include ingredients as bizarre as "Devil’s dung."
Origin of Its Name
The name "Worcestershire sauce" is directly tied to its birthplace, the city of Worcester. The sauce is believed to have been inspired by a recipe from India, and over time it became popular in British cuisine, showcasing a blend of local and exotic influences.
The Creation Story
The creation of Worcestershire sauce is steeped in myth. Initially developed by chemists John Wheeley Lea and William Perrins, the story goes that it was inspired by a recipe from an English nobleman. However, many elements of this tale have been deemed fabrications. For instance, the sauce was born from a batch that was left to ferment in a basement; when the chemists finally tasted it after months, they found it had transformed into something delicious.
Conclusion
Worcestershire sauce may have an unusual makeup, but this “disgusting” concoction has become a beloved staple in kitchens around the world. The blend of fermentation, mystery ingredients, and historical intrigue make it a fascinating topic for anyone curious about culinary history.
What do you think about the ingredients in Worcestershire sauce? Have you ever cooked with it or tried making your own version? Share your thoughts or experiences!
