The first part of the 19th century saw the development of Worcestershire sauce, sometimes known as Worcester sauce, a fermented liquid condiment in the English county of Worcestershire. William Henry Perrins, a pharmacist who later founded the business Lea & Perrins, was the inventor. Since the English High Court of Justice determined that Lea & Perrins did not have a trademark for the name Worcestershire, the term "worcestershire sauce" has been used generically.
Many recipes, including Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and deviled eggs, benefit from the use of Worcestershire Sauce. Historically absent from foods like chilli con carne and beef stew, it is now introduced as a background flavour and a source of umami (savoury). It is also used to flavour drinks like the Bloody Mary and Caesar and as a direct condiment on steaks, hamburgers, and other cooked dishes.
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