Older than the Queen Mum, its the Daddy
 Apr 8th, 2002
Advantages:
lasts for a hundred years
Disadvantages:
when it has it smells quite bad
Recommendable:
Yes
Detailed rating:
Value for Money
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  molelover
About me:
moles are nice...
Member since:01.02.2002
Reviews:179
Members who trust:172
Review rated by 55 Ciao members on average: very helpful 
This review received a counterstatement by a party concerned
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When a bottle is not only several years past its use-by-date but also claims to be "By Appointment to His Majesty the King" you know you haven’t spring cleaned in a while.
My mother and I found a bottle of Lea and Perrins in the larder when we cleaned it out one spring when I was six or seven. Dad said its just that he “doesn’t eat a lot of cheese on toast.”
(Mum and I now reckon it had somehow been missed and was in the cupboard from when the previous occupier, an elderly lady had lived in the house. My mother didn’t remember buying it anyway, and she’s not that old!) The History of the God of Sauce
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Many years ago, in a town called Worcester, a nobleman commissioned a pair of humble chemists - John Lea and William Perrins - to make him a sauce the same as one he had acquired when travelling in India.
What they did make was quite foul (unlike today’s product) and was put into the cellar and forgotten about for two years, until they came upon it and thought, will we chuck it or have one last try first? (Personally, I think anything that’s been sat in a rotting barrel for two years should get the heave-ho, but on with the story…)
Like fine wine, it had of course matured. And so was born the God of all sauces, Lea & Perrins Worcestershire Sauce. Ingredients
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Tamarinds from India, chilli peppers from Zimbabwe, and anchovies from Italy. Quite a cosmopolitan little bottle. It also contains malt vinegar, spirit vinegar, molasses, sugar, salt, onions, garlic, spices, flavourings.
If I’d known about the anchovies, I wouldn’t have tried it, to be honest. Rest assured, there are no fish-heads in the jar (I promise). Good for You
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Well, it is fat-free, so there are worse things for you. (But I wouldn’t try it by the mug.) There are only 5 cals in a serving (so you can have that extra bit of cheese.)
It also has a low salt content, which is good news for anyone watching their salt intake. (which ought to be all of us really.) Lea & Perrins Worcestershire Sauce contains 65 mg of sodium per 1 tsp serving. To give you some idea what that actually means, the average of the top national brands of regular soy sauce contains 373 mg of sodium per 1 tsp. Basically, it has 80% less sodium than regular soy sauce.
Recipes
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As my mother’s larder has proven, you ought to find other things to do with it than simply put it on cheese on toast. With 57 servings in a bottle, you might be hard pushed to use it up before it expires, unless you are a cheese-on-toast FIEND. Try adding it to stews, soups, casseroles, and stir fries to spice things up a bit. There are lots of recipes on the website including chilli, meatloaf, ceasar salad and steak, so it is much more versatile than you first imagine! It’s also damn tasty (even on the humble Welsh rarebit.) But by far the best recipe I have found to use it in, is of course, The Bloody Mary!
4 ice cubes
1/3 lemon juice
5-6 dashes of LEA & PERRINS
1-2 dashes of hot pepper sauce
1 Jigger (1 oz.) vodka
6 oz. tomato juice Place ice cubes in a tall glass. Add the juice of the lemon, the Worcestershire sauce, hot pepper, and vodka. Finish with the tomato juice and season with salt and pepper, to taste.
Other varieties to try
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Barbecue Sauce
White Wine Worcestershire sauce
Worcestershire for Chicken variety
Lea & Perrins Steak Sauce - (traditional and sweet and spicy) Extra Info
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Price: about 80p a bottle depending on shop
Website: lea-perrins.com
Company Info: The Lea & Perrins Company is part of one of the largest food companies in the world, The Danone Group.
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Related tags for Lea & Perrins Worcestershire Sauce
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30.10.2002 16:10
This stuff is the Daddy. The recent adverts implying lots of 'weird' uses for it really had me stumped. Not one was was unfamiliar to me, I use this all the time.
27.04.2002 01:38
Minds going numb it seems but I'm sure there's a veggie alternative, I just can't remember the blasted name of it!
24.04.2002 00:47
I *love* this stuff, a bloody mary just aint the same without it....I usually make a marinade with Worcester Sauce and wholegrain mustard for chicken breasts...yum...Px