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A thin piquant sauce used as a condiment or for seasoning meats, gravies, stews and soups, first made in the mid 1800s by the Lea and Perrins Company in Worcester, England. It is made by the same company to this day, from a ‘secret’ recipe that is rumoured to consist of vinegar, molasses, sugar, anchovies, tamarind, soy sauce, shallots, garlic, salt, sugar, spices and flavouring. It is an essential ingredient, together with tomato juice and Tabasco sauce, in the cocktail Bloody Mary, and is very popular as a table sauce in Japan.
Also known as — Lea and Perrins’ sauce, Worcester sauce