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Worcestershire sauce has been a generic term since 1876, when the High Court of Justice ruled that Lea & Perrins did not own a trademark for the name "Worcestershire". [2] [3] Worcestershire sauce is used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the Bloody Mary and Caesar. [4]
Steak Diane is similar to steak au poivre. [31] Early recipes had few ingredients: steak, butter, Worcestershire sauce, pepper, salt and chopped parsley, [23] and possibly garlic. [32] The steak is cut or pounded thin so that it will cook rapidly, sautéed in the seasoned butter and Worcestershire sauce, and served garnished with the parsley.
Lea & Perrins (L&P) is a United Kingdom-based subsidiary of Kraft Heinz, originating in Worcester, England where it continues to operate. It is the manufacturer of Lea & Perrins Worcestershire sauce, [1] [2] a condiment first invented and sold in 1837 by chemists John Wheeley Lea and William Henry Perrins from Broad Street, Worcester.
Make the cakes from half an inch to an inch thick. Broil slowly and moderately well over a fire free from blaze and smoke. When cooked, put it on a hot plate and season to taste with butter, pepper, salt; also use either Worcestershire or Halford sauce, mustard, horseradish or lemon juice on the meat if desired. Celery may be moderately used as ...
Worcestershire sauce in a dish Worcestershire sauce or Worcester sauce (UK: / ˈ w ʊ s t ər ( ʃ ər )/ ⓘ WUUST -ər(-shər) ) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire , England, during the first half of the 19th century.
Unlike other steak sauces, H. J. Heinz Company’s Heinz 57 has a ketchup-like base, which is fortified with malt vinegar and seasoned with mustard, raisin, apple, garlic, onion, and other flavors. [ 2 ]
Steak tartare or tartar steak is a French [1] dish of raw ground (minced) beef. [ 2 ] [ 3 ] It is usually served with onions , capers , parsley or chive , salt , pepper , Worcestershire sauce , and other seasonings , often presented separately, to be added to taste.
Grey Polish sauce (Polish: Szary sos polski) – Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream. Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers.