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Worcestershire sauce (),〔Oxford English Dictionary.〕 sometimes shortened to Worcester sauce (), is a fermented liquid condiment of complex mixture, of British origin from Worcester and popularised by Lea & Perrins. The essential ingredients are barley malt vinegar, spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, and garlic; particular brands add other spices as well to taste. It is often an ingredient in Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and sometimes added to chili con carne, beef stew, hamburgers, and other beef dishes. Worcestershire sauce is also used to flavour cocktails such as a Bloody Mary or Caesar. Known as ''salsa inglesa'' (English sauce) in Spanish, it is also an ingredient in michelada, the Mexican beer cocktail. ==History== A fermented fish sauce called ''garum'' was a staple of Greco-Roman cuisine and of the Mediterranean economy of the Roman Empire, as the first-century encyclopaedist Pliny the Elder writes in ''Historia Naturalis'' and the fourth/fifth-century Roman culinary text Apicius includes garum in its recipes. The use of similar fermented anchovy sauces in Europe can be traced back to the 17th century. The Lea & Perrins brand was commercialised in 1837 and has continued to be the leading global brand of Worcestershire sauce. The origin of the Lea & Perrins recipe is unclear. The packaging originally stated that the sauce came "from the recipe of a nobleman in the county". The company has also claimed that "Lord Marcus Sandys, ex-Governor of Bengal" encountered it while in India with the East India Company in the 1830s, and commissioned the local apothecaries to recreate it. However, author Brian Keogh concluded in his privately published history of the Lea & Perrins firm on the 100th anniversary of the Midland Road plant, that "No Lord Sandys was ever a governor of Bengal, or as far as any records show, ever in India."〔 "Lord Marcus Sandys" may refer to Arthur Moyses William Sandys, 2nd Baron Sandys (1792–1860) of Ombersley Court, Worcestershire, who was a Lieutenant-General and a member of the House of Commons at the time of the legend. The first name may be a confusion of his brother and heir, Arthur ''Marcus'' Cecil Sandys, 3rd Baron Sandys (1798–1863), although he did not succeed to the title until 1860, when the sauce was already established on the British market. The barony in the Sandys family ("sands") had been revived in 1802 for the second baron's mother, Mary Sandys Hill, so at the date of the legend, in the 1830s, "Lord" Sandys was actually a Lady. No identifiable reference to her could possibly appear on a commercially bottled sauce without a serious breach of decorum. A version of the story was published by Thomas Smith in 1885:〔Smith, Thomas ''Successful Advertising'' (1885 7th ed.)〕 According to historian and Herald for Wales, Major Francis Jones, the introduction of the recipe can be attributed to Captain Henry Lewis Edwardes (1788–1866). Edwardes, originally of Rhyd-y-gors, Carmarthenshire, was a veteran of the Napoleonic wars and held the position of Deputy-Lieutenant of Carmarthenshire. He is believed to have brought the recipe home after travels in India. The article does not say how the recipe found its way to Messrs Lea and Perrins. When the recipe was first mixed at the pharmacy of John Wheeley Lea and William Henry Perrins, the resulting product was so strong that it was considered inedible and the barrel was abandoned in the basement. Looking to make space in the storage area a few years later, the chemists decided to try it again, and discovered that the sauce had fermented and mellowed and was now palatable. In 1838 the first bottles of "Lea & Perrins Worcestershire sauce" were released to the general public.〔Keogh, Brian (1997) ''The Secret Sauce: a History of Lea & Perrins'' ISBN 978-0-9532169-1-8〕〔Shurtleff, W.; Aoyagi, A. 2012. "History of Worcestershire Sauce (1837–2012)." Lafayette, CA: Soyinfo Center. 213 pp. (533 references. 42 photos and illustrations. Free online).〕 On 16 October 1897, Lea & Perrins relocated manufacturing of the sauce from their pharmacy to a factory in Aston on Midlands Road where it is still manufactured. The factory produces ready-mixed bottles for domestic distribution and a concentrate for bottling abroad. In 1930, the Lea & Perrins operation was purchased by HP Foods, which was in turn acquired by the Imperial Tobacco Company in 1967. HP was sold to Danone in 1988 and then to Heinz in 2005. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Worcestershire sauce」の詳細全文を読む スポンサード リンク
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