master-cooks | The Inventors Of Worcestershire Sauce Didn't Even Like It At First

Worcestershire Sauce, a staple condiment with a rich, umami flavor, was invented by two chemists, John Wheeley Lea and William Henry Perrins, in the early 19th century. The invention was somewhat serendipitous, as the duo was initially commissioned to recreate a sauce sample brought from India by a nobleman. However, their first attempt was deemed inedible due to its overpowering taste. Disappointed, Lea and Perrins shelved the concoction in the basement of their pharmacy in Worcester, England, and forgot about it for several months. When they rediscovered it, they found that the aging process had transformed the sauce, mellowing its flavors and creating the complex taste that Worcestershire Sauce is known for today. Realizing its potential, the chemists began producing it commercially in 1837, and it quickly gained popularity, both locally and internationally. The sauce’s intriguing blend of vinegar, molasses, anchovies, tamarind, and various spices became a culinary success, securing its place in kitchens around the world. Despite their initial aversion, Lea and Perrins' accidental creation turned into a legacy that continues to flavor dishes to this day, demonstrating the unpredictable nature of culinary innovation.

Worcestershire sauce's murky origins

John Wheeley Lea and William Henry Perrins employed several innovative strategies to market their Worcestershire sauce, including placing the product on British ocean liners and compensating the waitstaff to serve it to passengers. While this self-promotion significantly boosted their business, it also created challenges for historians trying to distinguish fact from fiction. In one of their earliest advertisements, published in the Manchester Guardian in October 1840, Lea and Perrins claimed that the recipe for their sauce came from an unnamed "nobleman" with refined taste.

Over time, the narrative evolved. Some claimed that the wife of Lord Sandys had asked the chemists to recreate a curry powder, which Lea and Perrins then transformed into a sauce. Eventually, Lord Marcus Sandys was identified as the nobleman in question, with the story suggesting he approached the chemists after returning from Bengal with the recipe for what would become Worcestershire sauce. However, there is no evidence that Lord Sandys ever traveled to Bengal. While it appears to be true that Lea and Perrins initially disliked their Worcestershire sauce before it matured, the rest of the tale remains uncertain. Fortunately, they decided to taste their aged sauce rather than discard it as a failed experiment—otherwise, you wouldn’t have access to the ultimate steak sauce, which blends the condiment with browned butter, roasted garlic, and vermouth.

The Inventors Of Worcestershire Sauce Didn't Even Like It At First

Worcestershire sauce's murky origins

Recommended

Next up