How Is Worcestershire Sauce Made? | How Do They Do It?

[@asensibleyoungman2978]

The geezer who tried it after a couple of years was a badass.

[@kjul.]

That was a true Brit moment I'm sure

[@dwwolf4636]

Fermentrd fish is used all over the world.

[@velvetbees]

I bet that particular batch could put hair on your chest.

[@DakotaZ162]

Was probably drunk

[@timhoovermusicman]

But not as badass as the first guy that tried milk... Hey... You see that funny looking thing over there? No... The one with the balloon hanging down... Well I'm gonna squeeze that balloon... And whatever comes out... I'M GOING TO DRINK IT!🤣🤣🤣

[@ultrameh1872]

You ever just wonder how someone came up with fermenting things like they just thought hey I’m gonna let this sit for a couple years then eat it

[@swwash]

I know a relative of Perrins. Apparently the original mix was forgotten in the basement of the pharmacy until for some reason the pharmacy business was moved and it was found. Someone tried it and the rest is history.

[@nikolas_schreck]

Lots of people went down hard trying lol.

[@polaroidsofpolarbears365]

Usually people find out this kind of stuff by total accident. That's what they said about this. They tried copying a fish sauce, and tasted it fresh and it was horrible. They stored it in a cellar and forgot about it until a couple months later. What they found was gold after it fermented.

[@ffwast]

You ever have a jar of something in your fridge you just don't feel like throwing out? It's like that.

[@padraiggluck5633]

Fermenting small fish dates from Roman times. Iirc the result contained MSG.

[@Macho_Fantastico]

"He fell in love with not a women, but a fish sauce" We've all been there.

[@kenmore01]

Same thing, isn't it? 🤣

[@steveosborn7224]

Hahahahahhahahahahahahaha

[@skyler951]

ahahahahha

[@Sharrieff93]

Lmaooooooo

[@lyssar2065]

Easily confused by the smell.

[@Nunya_Bidnez]

Worcestershire has such a unique flavor its easy to see why its lasted the test of time. I was shocked to find out what is actually in it. I bet most seafood haters had no idea it contains anchovies as i didn't either.

[@Person01234]

It says on the bottle.

[@poopinyourhandandthrowit7356]

Probably don’t know what’s in Caesar dressing then do you

[@martinisawe6300]

Yo i hate seafood but i was also shock to realize that anchovies was part of the ingredients.

[@MusikCassette]

@@martinisawe6300 not just anchovies, really old anchovies

[@AllNamesWasTakenlol]

@@poopinyourhandandthrowit7356 omg i cant ever it ceasar dressing again

[@omgimapure1]

Honestly just clicked this video to figure out actually how to pronounce Worcestershire.

[@Flashbang250]

Watched vid. I still don't know.

[@charliemoir5591]

Liam P woos-ter-sheer

[@ed6431]

Wuus-tir-sha I say 😊

[@EinkOLED]

It's Wus ster sherr

[@EinkOLED]

It's Wus ster sherr. Known as the smelliest county in england.

[@urbanrelichunter]

Omg I can't wait to tell my vegan friend that his favorite sauce has fish in it

[@freighter109ha4]

It says so on the bottle.

[@Deargodwhat]

@@freighter109ha4 Silly, everyone knows vegans can't read.

[@danieljose5115]

Wait till your friend start eating and watch their faces 😂

[@billyfraiser6298]

I want a follow up by Daniel R lol.... i want to know how it went.

[@CreatorCade]

I hope they don’t also like marshmallows because they’re going to be very upset as well.

[@charlescrowe9565]

I still, after all these years, wonder what the actual sauce he wanted recreated tasted like and if it still lives on to this day

[@canislupus3655]

Fish Sauce is what it’s called, though it had a lot of regional names. It tastes especially salty. It’s a pretty acquired taste, but I recommend giving it a try.

[@Fotosynthesis858]

“Fish sauce” is popular in Asian cuisines

[@izzuddinkhairi8103]

Then go to southeast Asia country where they originated from

[@goudagirl6095]

@@Fotosynthesis858 yeah, but THAT kind of fish sauce is definitely NOT worchestershire!

[@M.B7878]

Maybe it is still fermenting

[@mikereilly7629]

I love this stuff. I wish they sold it by the gallon! The ancient Romans loved a fermented fish sauce called Garum. Such sauce is very popular in Vietnam and Asia in general.

[@O-sa-car]

They actually do

[@duffman18]

They do sell it by the gallon. I buy the gallon jugs off amazon. They're mainly intended for restaurants, but I use it in everything I cook, I even drink it on its own sometimes (just like shots of it, I don't have like a pint glass full of it), so it's a lot more frugal to buy a gallon jug of it than to buy tons of smaller bottles of it. It costs more in terms of the up front cost, but it's much cheaper per litre. But yeah, it makes all food taste better, because it's an MSG bomb, it's packed full of it because fish (and especially anchovies) naturally contain loads of MSG, as does meat, vegetables and fruit such as tomatoes, cheese, soy sauce, fish sauce, and oyster sauce, among other things. There's a reason why pizza (and really all Italian food) tastes great, it's because they combine one MSG bomb (tomatoes) with another MSG bomb (cheese). Parmesan cheese in particular has tons of MSG in it. I also buy bags of pure MSG off amazon too. So I add Worcestershire sauce AND pure MSG to everything I cook, because as much as the MSG helps make Worcestershire sauce taste amazing, I just love the taste of it so much anyway. Otherwise I'd probably just use the pure MSG on its own. Worcestershire sauce makes everything taste better. It's never been a problem when I add MSG to food and serve it to other people, because it's a complete myth that it's bad for you and causes headaches. It's entirely placebo. Every single study done on it, people will be given an MSG-free meal and told it contains a lot of added MSG, and they'll complain of headaches and so on. And then give them a meal with a ton of added MSG in it but tell them it has none in it, and they won't complain about headaches or any other ailment. It's actually good for you. Because if you replace all the salt you add to food when cooking it with MSG, you'll reduce your sodium intake by a huge amount, because MSG has less than ¼ of the sodium in it as table salt does. So it's great for people who need to reduce their salt intake. They just replace all the salt they use with MSG, and their doctors will love them for it, as will their loved ones, because they'll be a lot healthier.

[@averageboulderer]

Garem

[@gesasaint3501]

For the common human: “Worcestershire sauce” For me: “Worsorcerstercershirester sauce”

[@kayladenicola]

Gesa Saint LMFAOOOO !!! Ditto 🤣🤣

[@michaelvansise4887]

I read that in Yosemite Sam's voice. ;)

[@joewalter7523]

Wershashasha something...

[@cyrillic4]

Worse chester shire sauce

[@glennsosinske3260]

Whooshisher.

[@dianatodd2300]

I saw a documentary about Roman food once, and they mentioned a favored commodity, a sauce called "garum" which Romans were mad for. It was a sauce whose main ingredient was fermented fish. The documentary then went on to say that today, Worcestershire sauce was the closest thing to compare it to. Now we know why...lol. Fermented fish....who knew!

[@Madmen604]

Asian 'fish sauce' is probably the closest to the Greek. It was shipped everywhere.

[@bryanc1975]

I saw a youtube video where a guy tried to recreate garum. It didn't look appetizing, but that doesn't mean the original stuff wasn't good.

[@keithbentley6081]

🤑

[@frawgeatfrawgworld]

Fish sauce has never stopped being used in Asia and is a central part of cooking

[@leeswecho]

@@Madmen604 fun trivia: this asian variant of garum "fish sauce" is the distant ancestor of modern ketchup, after it passed through both evolution in both English, and American hands! "Ketchup" is the english pronunciation of the ancient Chinese term "膎汁" (the Americans are the ones who added tomatoes)

[@loudmouf9246]

Me: I have no interest in fermented fish. KZbin: We beg to differ.

[@tubedude54]

Worcestershire sauce I like... now fermented fish like surstromming I may have a problem with...

[@mariannepiiksi5317]

🤣🤣🤣

[@sarabrant723]

I know KZbin does that to me all the time.I'm not interested in something in for the next 3 hours I'm watching how they make Worcestershire sauce and the history of it. The other day I watched some old lady in India making food for homeless children and did that for about two and a half hours in the middle of the night when I couldn't sleep.lol

[@cbmbdb]

Its been in my recommended for a month. I finally caved.

[@Tigerjuhhh]

Your name in my language means "Over there" guess youtube saw your name and wanted you over here :p

[@milhousevanhoutan9235]

What I find interesting is they mature each ingredient separately as opposed to the sauce as a whole. I assume the reason is to ensure a standardized Lea and Perrin's flavor profile, whereas batch fermintation can vary widely from batch to batch.

[@skankhunt-wy9wy]

They'd have a bacterial hell if they made all that shit together at once 🤣 Not to even scratch the surface of how most of the ingredients would be completely devoured by the acidity in the time it takes to prepare

[@shakaama]

they don't age the final sauce at all?

[@fractiousperson303]

It really shows how brilliant you are when you pretend to never have heard of the US or our spelling conventions, lmao.

[@notgadot]

*standardiSed *flavoUr

[@kyrabeasley7297]

I use Worcestershire when marinating my meats and it always comes out fantastic. Thanks for showing me where it actually comes from.

[@extrm161]

kzbin.info/www/bejne/aniZlmeKlq-roas Enjoy 😊

[@ibeatyoutubecircumventingy6344]

try using it with yogurt in ya marinade!

[@WaitAMinute1989]

I add a little thyme to that too.

[@justinpowell6555]

Give coconut aminos a try. The flavor is very similar and it is packed with nutrients

[@Anudorini-Talah]

stop eating so much meat!

[@martinasmith3344]

Legitimately had no idea it was made from fermented fish.

[@Vincent-jq7bq]

Nice haircolour

[@yesno7445]

MasterP420 Nice ass

[@distone2480]

Martina Smith you ever ate fish sauce before tho?

[@rhodesianwojak2095]

.

[@martinasmith3344]

@@distone2480 I have actually. My ex was Viet so I had it with a bunch of dishes haha.

[@MrAlumni72]

I live in New Jersey and never knew there was a Lea & Perrins factory here! I've absolutely loved Lea & Perrins since I was a child - we'd visit my grandmother every weekend and she would always serve loin of pork, and my father would cut it up for me, form a circle on my plate, and pour out some Lea & Perrins into the center. The only thing that's changed, from what I have seen, is that back then the label would have a small hole near the bottom and next to it would be the words "Time to buy more!" I wish they'd bring that back - I don't see how they can call the label 'iconic' without that reminder near the bottom of the bottle!

[@3949zxcvbnm]

I can drink it like a shot, and the thought of it, makes my mouth water. Steak n baked potato is my favorite combo.

[@wtrdogg20]

That sauce is literally ESSENTIAL in my kitchen... All my meat and poultry dishes are prepared with that sauce, because it gives a flavor that is simply unique! I knew about the tamarind and the anchovies in the recipe, but didn't know about the fermentation part... Really cool!

[@sticksentertainment]

Bless the nasty SOB that decided to give fermented fish juice a try a few years later. This is the best stuff ever.

[@moviemetalhead]

When you're poor, you'll try anything to make the cheap food you eat taste good.

[@turboman9471]

I read your comment with a Scottish accent, I don’t no why but it sounded right lol

[@krisjohnson6355]

He had to have lost a bet.

[@bluehavencd]

Romans did it first.....garum

[@sheilasullivan1950]

My other half is filipino and they have Patis a fermented salty fish sauce. Hold the nose and drink a gallon of water! 'Wustesure' is my favourite and I can take it neat! oh yeah! And it doesn't stink the whole place up! I do think there's more water and sugar in the US version though.

[@mandu9520]

"My god! This is disgusting!" "Yes, indeed it is old chap!" "Well that was clearly a failure. Should we dispose of it then?" "No, I think I'll keep it in my cellar for a few years for some reason." *a few years later as he is eating breakfast, the early morning sun shines through his kitchen window and suddenly a thought occurs* "You know, I think today is the day that I eat more of that horrible sauce that has been rotting away in my cellar for years."

[@msharris05]

Exactly. Some important details were omitted lol

[@zebrastripped3114]

Mandu 😂😂😂💀

[@stacypow2208]

😂😂😂😂😂😂😂😂 Good one old chap!

[@KidCorporate]

This works for beer too. We bottled a nasty batch and forgot about it in the basement. 18 months later and it was incredible.

[@josetrevino9869]

@@KidCorporate same thing for scotch lol

[@samiam9059]

MMmmmm thanks for all the work for all these years! Reminds me of my beloved Tabasco sauce and steak sauce...

[@isentient666]

How it’s spelled: Worcestershire. How it’s pronounced: Wstshr.

[@sicgirl207]

I pronounce it wistchershire 😉, but I pronounce the city in MA Wooster.

[@vortexbf43]

Darrell Lim 🤣🤣🤣🤣

[@baneblackguard584]

we always pronounced it whir shtir shire. often we will play with it and call it whir shtir shire shear shaush

[@sketchcall847]

Wuster is how people from Worcester pronounce it.

[@webherring]

Because it's Worce-ster-shire, not Wor-ces-ter-shire.

[@ethiopiansunztv]

Thank people of the past for being nasty enough to taste 2yr old sauce for us

[@joesmith701]

well currently there are still taste testers for companies and I imagine they have tasted some very nasty and questionable things even in modern times (the Jelly bean tester comes to mind to name one).

[@DianeHasHopeInChrist]

Lol...you ain't kidding..lol.

[@mrdanforth3744]

@@joesmith701 Back then a lot of things were aged for years. Refrigeration and canning were unknown. Cheese, pickles and sauces as well as spiced fermented and preserved foods.

[@joesmith701]

@@mrdanforth3744 yeah but the idea is there are more than likely people that do the same thing now as then >.> I'm not doubting the people in the past have tasted bad things just that there are still people doing it.

[@yeahno6053]

yeah my x g/f tasted like 2 yr old sauce everytime . i was a lucky guy

[@cattygirl6663]

its really amazing how things are invented, whether by an experiment and just by accident

[@herrbonk3635]

Or copied...

[@margaretbedwell3211]

This is the one brand name item i won't skip and use a store brand. I am in my 80's and wouldn't buy anything else. I use it in many items that cook. Thanks Lee & Perrins for your wonderful sauce.

[@ekoms108]

Walk down to the anchovies basement... "HELLO LADIES!!!"

[@robertwhite1181]

Q rico...

[@jaredalexander3403]

Good mornin ladies

[@dateraped.1323]

Cuz he got high

[@frankalsafadi973]

Colt 45 Afro, man I know the reference 😎

[@hydrohedinvictus8697]

crazy rap

[@4dhumaninstrumentality789]

A factory filled with anchovies, onions, and garlic fermenting in vinegar💀💀💀

[@b3at2]

4DhumanInstrumentality it actually sounds like it smells delicious. I love the smell of garlic.. and onions.. the fish part is the only part that gives me pause.

[@bff1316]

@@b3at2 without anchovies the Caesar dressing and barbecue sauces would be lacking greatly.

[@rexevans100]

@@bff1316 yup. They add needed oil to help bind everything together. Also they give off good flavor.

[@chewie2055]

4DhumanInstrumentality I would imagine it was originally accidentally made in a ship somewhere on a long journey....stored stuff I’m barrels combined...

[@DavidSawang]

....I thought you were describing the digestive system.

[@drduck9216]

Oh hey , its that one sauce I can never pronounce. My worst enemy.

[@mikehurley7945]

I used to have that problem too. Then I broke it down. The sauce is made in Worcester, England (pronounced "worst-ter"), in the shire (kind of a county or area of land in England) of Worcester, therefore... Worcestershire (worster-shire) sauce. Hope this helps!

[@serenegreene6984]

Thank you Mike!

[@mgtowski395]

@@mikehurley7945 thanks, mike. you're a good teacher.

[@skankhunts42]

mike hurley well.. no. It’s pronounced wust-er-sha here in England and people normally just refer to it as Worcester (wuster) sauce

[@mikehurley7945]

@@skankhunts42 Thanks! My problem must be my Southern American accent. (or listening ear!) So, it's a three syllable word? (Wust-er-sha-sauce, with no "ire" after the sha "?) It sounds better than "Woo-chester-shire" sauce, which I have heard frequently! (I live in Southern Alabama, near the Gulf of Mexico. It's a nice place.)

[@thesisypheanjournal1271]

I used to work in a group home where management came in and threw away the bottle of Worcestershire sauce because they thought it might be past its expiration date. I was like, "Do you even know what Worcestershire sauce is? By definition it has already gone bad. That's what gives it its flavor."

[@tdb517]

That doesn't meann that everything that's gone bad tastes good and is healthy

[@Thee_Sinner]

“Iconic orange label” I’ve literally never seen a bottle of this that didn’t have a brown label

[@mattg7225]

Facts

[@xavparry]

SAME

[@lydiahalliday6532]

For real! Looking at the bottle right now to marinate a salmon, and its brown as all get out!

[@Ferrastar]

Lydia Halliday the bottle I have is an orange label

[@shennisetaylor9093]

Its orange in Australia, where you guys from?

[@SR71GIRL]

Love this video. Was raised on Worcesteshire sauce and I can't remember ANY time that I haven't had it in my home, EVER! GREAT STUFF!

[@Madmen604]

Its a staple grocery item.

[@davehenderson3739]

We have it in our house too but is rarely used.

[@ano_nym]

@@davehenderson3739 the only thing I use it for is yakisoba sauce. 3 tbs Worcestershire 3 tbs Japanese soy 3 tbs ketchup 2 tbs sugar

[@davehenderson3739]

@@ano_nym Yes we have an over ten year old bottle and still use it some times.

[@n8er_tater]

My mouth was watering throughout the whole video. I love Worcestershire sauce.

[@juliamartin4141]

Nate B. Me too! Only Lea and Perrins.

[@scdevon]

I love it even more now that I see all of the pickled, half rotten ingredients. So much savory goodness. What a flavor!

[@khaphorarex6796]

I drink it straight from the bottle. Not chugs, but like a whisp of a drop I suck in and aerosolize… it’s like an explosion of every amazing flavor all mixed together in perfect harmony. No exaggeration, it’s my favorite tasting substance on earth (that I’ve discovered so far). And only the original… other brands are not even close to the same.

[@jackcarter9861]

Finally, a man of culture in this chat. I pour a little into the cap and do the same before I start cooking.

[@intrepiddevildog]

At the end they mentioned their other factory in New Jersey, USA . This is because no one in New Jersey would notice the stench of rotting fish.

[@MyEnemy]

LMAO

[@nateadams4466]

im the guy at 30 seconds talking. this is lies! CLICKBAIT!

[@scottsimmons2342]

The American W sauce is not made the same...

[@luckyduck2928]

@@nateadams4466 you really are..

[@luluroxy9542]

@@nateadams4466 what are the lies? Lol

[@farfanugan02]

Lea: Remember that putrid sauce we made three years ago? Perrins: Oh yes. Quite horrible indeed. Lea: I'll give you a farthing to try it. Perrins: Right! Let's give it a proper go then! History made.

[@brandonboatner9952]

This comment is gold, should have 10,000 likes

[@jeffcheshire2554]

That made me laugh out loud!

[@cujbj1]

Pillock

[@ryancarriveau87]

😂🙃🤣😂 literally laughed out loud

[@sca8217]

Can't help but imagine Stephen Fry and Hugh Laurie saying these lines.

[@Fouldeep123]

All the British Empire returned home falling in love with the women, where as this posh army officer returned home falling in love with fish sauce, how romantic.

[@coldogno7]

more like stealing indian recipe and calling it "my sauce"

[@plorin3015]

coldogno7 Nobody owns recipes.

[@futbolita89742]

@@plorin3015 tell that to mr krabs

[@AnonymousUser77254]

coldogno7 it's not the same sauce.. The original sauce obviously didn't include fermentation

[@atranas6018]

He just created new form of sexual orientation

[@collinemorris]

The stuff is irreplaceable in my kitchen. Pretty interesting to learn how it’s produced and its history. Had no idea.

[@bretwaldablahblahblah3578]

there's one just like it and made in england but half the price. can't remember name but it's a northern thing.

[@gopatch4glaves692]

@@bretwaldablahblahblah3578 lea and perrins?

[@bretwaldablahblahblah3578]

@@gopatch4glaves692 Hendersons

[@imari2305]

I love Worcestershire sauce. I use it as part of my spice arsenal or in my marinades. It is especially good for burgers or meatloaf but it goes well with all meats. I always keep a bottle or 2 on hand.

[@lolokaywinnie]

Why am I watching this I've literally never used this sauce before

[@cameronweaver6701]

Winnie Yao I haven’t either

[@mmcmann9539]

You should.

[@DrBagPhD]

You're missing out. Add some Lea & Perrin's to cheese on toast as it's under the grill or a wee bit to some spaghetti bolognese, it's amazing.

[@Michallo50]

This sauce is nothing special.

[@Uzi_girl]

I add to marinates

[@mysticvoid3697]

Its the GEICO gecko narrating this. Crazy..

[@rickyjohnson974]

Lmfao ur funny

[@ashc4167]

Mystic Void 😂😂😂😂

[@deebullock9284]

Omg!!!! I grew up almost drinking this sauce!!!!! Use it in so many recipes and foods!!!! I hate anchovies, but I'll never give up my Worcester sauce😋😋😋😋😋😋😋😋😋😋😋😋 It's a happy sauce!!!! Thank you Lea & Perrins for making such a treasure!!!!🏆

[@InformationIsTheEdge]

SAME! I despise the smell and taste of almost all fish but I LOVE Lea and Perrins Worcestershire sauce! It is a main player in my home-made salad dressing, it goes in burgers just before getting the pan treatment, it caramelizes so well in my cast iron pan! It is a subtle background flavor in my beef stew. Could not live without it!

[@biggrocc19]

Worchestershire. It's literally in the title of the video. And on the bottle you love so much

[@InformationIsTheEdge]

@@biggrocc19 A rose by any other name smells just as sweet.

[@daves1563]

You don't gotta hide a recipe that takes 3 years.

[@ItsBinhRepaired]

Maybe not from individuals, but other large corporations. Lol Or maybe from individuals as well, if the ingredients include, semen, urine, excrement, blood, bugs, rodents, etc. Then yes, they would still like to keep it a secret...Lol

[@adnanchinisi7871]

I'm not a grammar Nazi, but that "don't gotta" is a slight nuseanse

[@daves1563]

@@adnanchinisi7871 Lol, So.

[@CakeSmsh]

Nuisance?

[@zoidburg2975]

@@adnanchinisi7871 I think he used it for comedic effect, it's definitely funnier.

[@davidswimsr.8343]

Thank you for putting yourself through all of that for the bottle of it that have in my fridge. Good stuff. Unique and savory.

[@ichaukan]

I bet that's one of those places where you never know if somebody farted or not.

[@the_rover1]

you won't notice anyway, not even a Tex-Mex & Indian cuisine dinner gut aftermath.

[@rockeyrocket1224]

what do you think is in the special secret ingredients?

[@Backyardmech1]

Bugs

[@butthole9580]

ichaukan they just pass it as the sauce smell

[@ichaukan]

@@butthole9580 Username checks out.

[@janiceconnett3192]

I love to watch how they make things, and WOW, Worcestershire Sause is amazing!

[@biforpotterbot9813]

I think it’s hilarious that they built a second factory in the US just to supply the US

[@rg0305]

And we proudly slap tan labels on the bottles, hahaa. I was so confused when he said iconic orange label.

[@mikeries8549]

We use it a lot. Try green beans with a tablespoon of worchestershire sauce with some onions and bits of bacon. Spicy good

[@biforpotterbot9813]

Mike Ries I’ve had before I’m from the USA and it’s delicious

[@TamponTea]

Fattest country in the world. Also our government let's them put chemicals in our food.

[@germanplumber]

@@TamponTea delicious chemicals.

[@jjbrown675]

I have a cookbook from the 40s and darn near every recipe includes Worcestershire sauce and/or mayonnaise.

[@robinsuewho9430]

Worcestershire and mayo make everything taste better.

[@seventhdeadlysin3168]

Time's Up yea, especially with a good Reuben sandwich with a side of fries

[@invictusonline]

That sounds hilarious "BrutalMoose" found an old cookbook and made a banana on lettuce with mayonnaise and walnuts. What was wrong with people's taste buds?

[@sirdeadlock]

Don't forget the gelatin.

[@angelxe1]

Porque no los dos?

[@kjul.]

I absolutely love this sauce! It's crazy how this weird combination of ingredients (at first glance at least) can make such an amazing condiment 😋 I sometimes even have a few teaspoons of the sauce without anything else, tastes so fine (only the original Lea & Perrins though) 😁 Greetings from Norway and thanks to our British brothers and sisters for creating this amazing product 🇧🇻🇬🇧💕

[@mutedonkey8361]

Okay, so I'm not a weirdo for having a little sauce by itself sometimes. Phew 😅

[@tomevans4402]

Yum, marinated beef in it for years

[@USERNAME1-x5u]

People shit on anchovies, but don't realize how many goods are actually made with them. Them in pizza is great

[@henry7765]

When I open the fridge and see the bottle of sauce, I take little sips from the bottle

[@kjul.]

@Julia Winfield Yeah same here! :D Also as a quick garnish, just take some corn/peas/beans/whatever frozen or canned vegetables you like, drown them in the sauce (and whatever additional spices you feel like) and heat the whole thing up. Goes very nicely with pretty much anything and often is the quickest option for completing a healthy and delicious meal. 😋

[@catlaw1997]

I LOVE Worcestershire sauce for searing beef…meatballs, roasts, steaks, etc.. Delicious! I’m so happy Aldi carries it now!

[@SM-1010]

When I say it, I feel like I have a small British accent.

[@rambo-cambo3581]

English.

[@rambo-cambo3581]

He even says it at the start.

[@superpayaseria]

JAJAJAJJA

[@TheTrueChuckNorris]

We all do

[@ggbmisterceerob7644]

No MeeSeeks

[@nico.c97]

Monday, 8 am, you open one of those barrels with the 3yo anchovie yum paste "best job ever"

[@lilljacob]

No need for coffee.

[@LinkLayerLogic]

@@lilljacob Exactly, I don't think anyone could smell that stuff and not immediately be wide awake.

[@wolfsden6479]

The ads is 3 weeks. (Average date to suiside)

[@thewiseguy3529]

I've read the ingredients of foods since I was a little boy, and I've always known it contains a lot of anchovies. I don't enjoy fish. But I do enjoy this sauce in place of salt on almost anything! Delish!

[@supercompooper]

Ya me too! Dislike fish but love this sauce 😋

[@exposeevil5492]

How about all the GMOs?

[@thewiseguy3529]

@@exposeevil5492 I know. That's definitely not good food to be ingesting. Shame on the F.D.A. They're a bunch of paid off bureaucrats.. You're in an inverted world.

[@exposeevil5492]

@@thewiseguy3529 You know about Monsanto and the other poisons also? Research this if not.

[@evangelinegilbero8211]

In my language in philippines ..anchovies fish we called it dilis 😁...so delicious

[@d_dpo]

I'm from Bengal and there is no such sauce that I've heard of. We do make a lot of fish curries with tamarind juice and pulp or sometimes with mustard paste as well (where we grind soaked mustard seeds, green chillies and salt in mortar and pestle). Those fishes are fresh water fishes from the river Ganges. Those types of curries are still made from fresh ingredients in our homes. Maybe that's what was tasted and the scientists recreated it using anchovy.

[@angelbrumfield6134]

You need to try it! Goes great on steaks, in stew, on burgers if it's beef it is probably good with this sauce. I had no idea there was anchovies in it, wouldn't guess but then again what Asians do with oyster sauce is pretty taste too

[@KushagraJuneja]

@@angelbrumfield6134 Beef is banned in most states in India as cows are considered to be holy so we'll probably have to have the sauce by itself...

[@rssvss]

@@KushagraJuneja good on goat and chicken too.

[@frawgeatfrawgworld]

That's because it's an east Asian sauce which is still in use today commonly and always has been.

[@d_dpo]

@@frawgeatfrawgworld they mentioned in the video that the origin is from Bengal which is in eastern part of India and nobody uses anchovies here. I'm just clarifying. I happen to be born and brought up here so I think I'd know

[@akfonly7529]

I love this sauce so much! I had no idea what was in it or how it is made. I use it so much in cooking and as a ingredient in a homemade steak sauce

[@justinpowell6555]

Try coconut aminos. They work the same and are filled with nutrients.

[@ddnlee24]

My mom puts it in hamburger meat

[@tomkoa521]

@@justinpowell6555 huh?

[@justinpowell6555]

@@tomkoa521 coconut aminos. They are very nutritious and have a similar taste. I cook with them all the time now. You can find them at most grocery stores, but should have them at a health food store.

[@justinpowell6555]

@@tomkoa521 protein is broken down into amino acids in your body. They derive amino acids essential to our bodies from the coconut plant and put them in a dark liquid that is really delicious

[@Kuulpb]

The unwanted bacteria: Ugh i can't survive in these conditions, where is the manager?

[@NickyHendriks]

Spoken like a true Karen!

[@brandonsmith546]

Lol

[@lonewretch]

"He's over there, next to the air lock. But I don't think he's accepting requests at the moment."

[@pamelot7040]

Love it. Gave up on pronouncing it. I call it what’s this here sauce.

[@Sharpey187]

Wust-er-sher Sauce 👍🏻

[@drivebyesamurai]

Woo woo sauce is what my mom calls it ellem mayo

[@el_duderino_man]

Just call it Lea and Perrins sauce lol

[@willowrakiahcreager123]

Woo ster sauce

[@martinngina95]

😂😂😂

[@vajazzlerthis]

Never knew I was interested until I was. Very interesting and it's an amazing marinade base

[@JCHIX41]

Absolutely love marinating my steaks in this. Cool to finally see how it’s made

[@kylepace1680]

Now your steaks are surf & turf

[@VM38]

@@kylepace1680 wurst and shurft*

[@MB-gl2bl]

I love this stuff! I can appreciate the art and history of its creation, that’s for sure.

[@peabody3000]

narrator: "each bottle is filled to precisely the right level" video: bottles are clearly not all filled to same precise level

[@bennyceca]

maybe the bottles are not the same size ;p

[@PhantomSquid]

Walls of the bottles are not even in thickness, it's the same volume in each bottle but different levels because the bottles vary in thickness

[@peabody3000]

@@PhantomSquid and you know this to be a fact how?

[@terencekreft482]

Filling a series of bottles so that each bottle is filled to precisely the right level does not imply that all bottles are filled to the same precise level. Your logic is faulty if you think otherwise.

[@peabody3000]

@@terencekreft482 so is the filling mechanism irregular, or, is the volume of the bottles? answer: you don't know

[@narmale]

i love my L&P sauce... so happy to have discovered it, THANKS!!!

[@tsangarisjohn]

Liquid gold. Awesome stuff... Didn’t expect Amy in that documentary 👌🏻

[@centuryrox]

Yeah, that surprised me too. I'm used to seeing Amy talk about space and the universe!

[@GA-yv3zw]

Explains the smell coming out of Jersey 😂

[@budmeister]

@Lemmesmash - Explains the smell coming out of my jersey.

[@Drelue]

Explains the smell coming out of Jersey 😂

[@markrigsby2425]

Funny

[@donbrassco301]

LMAO

[@ZombieSpliffs]

I mean it's largely due to the giant waste management areas greeting you on the turnpike as soon as you get off a flight to NYC. Everyone assumes it goes on for the other 8700 square miles.

[@ConcreteRiver]

fermented fish, rotting onions and garlic soaked in malt vinegar, a true english delicacy.

[@dcentral]

for a country that colonized half the planet, their cuisine is more tragic than their dentistry.

[@terminalfrost3645]

@@dcentral we were too busy colonizing, food just wasn't our thing lol.

[@spencerwilton5831]

dcentral we have a more varied cuisine than just about any other nation, precisely because of our empire. Plus, we have statistically better teeth than Americans because dentistry is available to everyone on via the NHS. It does not cover cosmetic treatment like whitening, which is why you don't see so many artificially white teeth but we have fewer extractions and fewer fillings on average than a typical American.

[@asensibleyoungman2978]

@@dcentral oh dear! Another stereotype monger. Dental health in the UK is actually better than the USA. As for cuisine the 'bad English food' accusations stems from Americans stationed in the UK during WW2 when food was rationed. Let me educate you. Try properly cooked or baked English dishes and you will enter one of the world's best - roast beef & Yorkshire pudding, Cornish pasties, cheddar cheese, Bakewell tart, Victoria sponge, trifle, fish & chips, Eton mess, bangers and mash, Lancashire hotpot, Cornish ice cream, Devonshire clotted cream, stilton, apple pie, jam roll-poly, brown Windsor soup - its all the food of the Gods.

[@dcentral]

@@asensibleyoungman2978 Ye you really convinced us that dental health in UK is better than in US. Try to compete with Spain at least . 😅

[@briancox7875]

Perhaps the greatest sauce known to man. Love it. Always a bottle in my kitchen, inclusive of a back-up bottle.

[@BenExell]

Hendos is better 😁

[@tdb517]

Soy sauce is the greatest sauce ever

[@scottfarrellisnow]

Cool ! I love this sauce, great for marinading burgers, steaks, ect. So tasty !

[@fahadpatel7390]

More than how it’s made, I am interested in “how it’s pronounced “!!

[@kevster1007]

Fahad Patel In England we pronounce it "Wu sta” sauce

[@Gordon669]

@@kevster1007 Woo - ster - sher Sauce. Or thats how i say it. I love the stuff with just about any food

[@bauzblak2957]

Wu-sta sauce

[@sburge1989]

I live in Worcester, its pronounced Wuss - tur - shur

[@calas5642]

We call it wootown

[@jqv94]

Based on my experience, those bottle fillers don't actual have sensors that can detect whether the bottle is filled completely or not. Instead those filler tubes, the ones you see being inserted to the bottle have two pipe lines. One is used to feed contents into the bottles by means of gravity, sometimes pumped for higher viscosity, and the other to extract, by means of negative pressure pump, excess liquid along the bottle. The bottle is both constantly filled and extracted with contents along the rotating belt with the human impression that there is some complex mechanism that detects if the bottle is filled correctly or not. Also, these kind of machines are easier to maintain compared with other filling machine. I think this design has been around for 50 to 40 years now. I used to maintain Horix Gravity Fillers that's why I know some of this stuff.

[@jqv94]

The downside to this design is that the excess fluid pumped out of the bottle is returned to the gravity tank above mixing with a newer batch. So when a bottle has some contanminants in it, there is a higher chance that the excess fluid pumped out from it could carry it back to the gravity tank and affect every bottle after it.

[@andyh9030]

Cool story bro

[@ConstantlyDamaged]

@@jqv94 Yeah, but given Worcestershire sauce, it'd probably kill anything that it pumped out. /s

[@GETOUTOFAMERICACONSPIRACY]

Lol

[@edwardschmitt5710]

Could you give us more detail?

[@drg111yt]

Lovely stuff Lea and Perrins Worcestershire Sauce, I always have a bottle about. Still made in Worcester too as it should be, delightful city.

[@wuznab5109]

So who was the guy who decided it was a good idea to put the year old anchovy sauce in their mouth.

[@m3talentagency680]

Probably a victim of the munchies.

[@MicroRotors]

The Anchovies are 3 Years old. It was the Onions and Garlic that are stored for 1 year.

[@kaseya7535]

Italians and Southeast Asians use fish sauce. This has huge cultural influences. Tamarind is rarely seen in Western culture

[@reggie8370]

This simpleton has the least idea of fermentation

[@riproar11]

The Romans invented an earlier form of Worcestershire sauce with the same concept consisting of fermented anchovies.

[@johnstreet8240]

Incredible how popular Worcestershire sauce is around the world. Makes me so proud to be English.

[@MegaMackproductions]

i like it btter than steak sauce on beef. absolutely delicious 🤤

[@Fabiani930]

In my country we literally call it "english sauce" haha

[@MegaMackproductions]

@@Fabiani930 which country is that? lmao

[@Fabiani930]

@@MegaMackproductions Portugal. Oldest alliance in the world bro haha

[@MyEnemy]

It's delicious.

[@kus0mak]

I love every ingredient used. I have anchovy paste for pizza and salad dressing. Tamarind paste makes a delicious and refreshing drink. When it's all added together, OMG! I've been using Worcestershire sauce since I was a small child in southern England. 60+ years later, my pantry here in Texas would be incomplete without a few bottles of this magic brown elixir sitting next to the various bottles of hot pepper sauces.

[@maxbarko8717]

The 3 hardest things to say: „I love you.“ „I need help“ and „Worcestershire Sauce.“

[@paulaaddison546]

I never would have guessed anchovy’s was part of the ingredients!

[@josdav07]

It says on the bottle.

[@PapaWheelie1]

4:44 iconic orange label? Never seen it. Brown and white, yep

[@TwoPlusTwoEqualsFive32]

Different in different places.

[@osu45d]

That's the British version.

[@calebmelton8254]

Yeah its wrapped In a brown paper bag/label in my parts

[@buddcarcook4655]

Same label as in Canada. Guess yours is made in Jersey?

[@PapaWheelie1]

Buddcar Cook - you know it kinda smells like Jersey. But I do love the stuff

[@zandiviljoen146]

"he fell in love, not with a woman but with a fish sauce" 😂😂

[@MustyBastard]

Well they both smell the same way some days

[@glenpaul3606]

gotta love Worcestershire sauce ...never imagined such a long and complex process to make it however.

[@eleventhknight9744]

Well, I never knew Worcestershire sauce was made with anchovy. No wonder it tastes so good. It's a literal MSG bomb

[@SamiLo2]

Never read the ingredients?

[@natstar7864]

Anchovy just tastes like salt cheaper to use salt instead

[@hayden6700]

@@SamiLo2 Was that not implied in the original comment? Or do you just not interpret what you read

[@lordfelidae4505]

MSG is not unhealthy, by the way, so don’t worry!

[@terrysullivan1992]

Where are you getting MSG from Anchovies ? MSG comes from hydrolyzing vegetable Protein.

[@maclac48]

Man I had no idea that Worcestershire sauce was big business like this. U learn something every day. 👍🏿

[@jrfoleyjr]

...and that the US consumes more total than the rest of the world combined. Hmmm. What do they know that we do not? ;)

[@smhgaming3259]

@@jrfoleyjr that it goes Great with beef all kinds steak burgers pot roast etc.

[@kid_nero61]

No one: KZbin: Let's see if they want to know how Worcestershire sauce is made

[@brentmadison7605]

Hey.... They ain't wrong though 🤣

[@kid_nero61]

@@brentmadison7605 I watched it all. They're on to something lol

[@xyzzyxyzzy2]

If No one says nothing, that means everyone has said something about it.

[@ARedMotorcycle]

@@xyzzyxyzzy2 Meme culture people are fucking buffoons. They've been plugged into social media for so long it's rotted their brains if they even had any. Douchebags.

[@ceciphar]

@@ARedMotorcycle you are what people would call a loser that has no sense of humor.

[@bjw4859]

During the pandemic I remember wandering into a local supermarket & looking at the sauce section, the Lea & Perrins were sold out for months, there were other worcestershire type sauces available, but not real one. But I am not Mr Silly, I always have a few bottles on hand as you never know when you might feel like a bloody mary or a marinade for a perfect steak.

[@soroh0062255]

People always laugh at the Romans for their fermented "rotten" fish sauce, while happily adding this delicious stuff to their own food.

[@Over9000ET]

soroh0062255 I haven't laughed yet. I am people

[@slitor]

Same thing with soy....Humans have a thing for this stuff.

[@Hamburgler6.9]

I have never heard anyone laugh at any Roman sauce.

[@W..949]

soroh0062255 yeah I always catch myself laughing about Roman fish sauce.

[@lucidstarlight3296]

Are you sure this is something people always laugh about?

[@dehydratedwater4803]

I always wondered how "what's this here sauce" was made, now I know.

[@Rob-fc9wg]

"What's this here" 😆

[@garymucher9590]

Who doesn't like it? An amazing unique flavor that nothing else can mimic or compare... Thumbs Up!

[@anti-ethniccleansing465]

I get Annie’s vegan version, and it kicks arse. No need to kill fish for the great flavor.

[@morganchan2465]

It is one of my favorite sauce in the world. for dipping or cooking are both wonderful

[@ravpol1440]

And here I told myself I will never eat anchovies 🤦‍♂️

[@crystala7x182]

Rahvee P Do you like caesar salads? Because those also have anchovies in them, just to warn you 😉

[@patrickr4762]

And also Chiz Whiz.

[@tomhardware2254]

I hate fish and I eat this sauce. Love it on steaks as marinade.

[@doodledan86]

@@tomhardware2254 And now you know why Asians, as well as the ancient Romans love fish sauce. It's all about that umami.

[@zstrode.8953]

Same

[@mikemillwood1564]

As the story goes, Marco Polo, on his journeys to many lands, collected thousands of bottles of different sauces. Upon his return he presented the sauces to the king who sampled every bottle until he got to the last, which had no label, whereupon he picked it up and asked "What's this here sauce?"

[@LetterToGodFromMeToYou]

Ultimate dad joke 😂

[@greendryerlint]

@@LetterToGodFromMeToYou If you're telling dad jokes and you don't have any children, you're a "Faux Pa".

[@LANDSHARKK]

Right over my head

[@spikerfromjersey]

My dad had a much more racist version of the same joke

[@hobens1]

😂😂😂

[@charlie3251]

I can't believe it's so cheap in view of the time spent making it! I love the stuff.

[@donne32701]

True or maybe we are not getting the original one .

[@vitpankin]

Best one of my top 3 kitchen sauces among pesto and sriracha. Just love it.

[@dimensionpuncher3863]

Friend: hey can i copy your homework? Me: yeah but change it a little so it dosent look obvious you copied Friend: How its made How do they do it

[@travis358]

Dimension Puncher the next episode is how do they make it

[@ChristopherUSSmith]

4:01 Vintage Space branches out into Vintage Food? Nice work Amy. :)

[@DonnieTHORMacLEOD]

Great product . Love it with my steak & I often use it as a Marinate blend before lighting up the barbecue. Who knew fish & meat could work so well together on the same plate?

[@ML-ov7wo]

Like surf and turf

[@wdfkTV8555]

Really enjoyed this video. Secretly, I drink Worcestershire sauce from the bottle.

[@reinplat]

The safest answer to the question "How is made?" always is: "You don't want to know."

[@From_goldy]

“The machine knows exactly when to stop filling to get the perfect amount” 4:41, two bottles are filled by machine with different amounts 😂👍🏼

[@kevinm8865]

Good eye

[@MattB_138]

It's probably no more than the fuller bottle but good eye

[@servicarrider]

I really enjoy this condiment. Excellent product.

[@Shiboshirah]

servicarrider what does it taste like

[@servicarrider]

Tangy, zesty, is the only thing that I can think of to describe it but I don't think that probably really helps you any if you've never tried it. Get yourself a bottle, a nice rib eye steak, and enjoy. I even like it on plain spaghetti pasta.

[@georgosdidymus2023]

Great Flavor. Goes with almost everything. I am from India and Tamarind paste, sauce and dried whole fruit is used extensively in Indian Cooking particularly in the Southern Part of India. the Word Tamarind is from the Arabic Tamar Hindi which literally means Indian Date.

[@johnkoenig326]

"Make it? We can't even pronounce it."

[@lonewretch]

You know your sauce is good when you can't even say it's name.

[@T1971-w4c]

Wuster sure.

[@christopherwheeler688]

Try Woostersheer with the 'oo' as in good. Glad to help!

[@annj769]

My family pronounced it as, "Whoosh-ter-sheer" sauce.

[@edisonfernandez3397]

0:57 that driver could be in fast and furious 🙈😂

[@regularhoodshow8146]

🖕😂 imagine

[@Lionspel]

That quick curve is on point!

[@wideawaketotruth5301]

I am now 62 years old. This is by far my favorite sauce on the planet Earth! I have been using it since I was a child. I once made a mistake and tried French's, not even close to Lee and Parrins.

[@SaltyMeatHook]

No other brand is as good. But in a pinch if you can't get any, the Kurtz brand is the closest.

[@TheChadWork2001]

All great ingredients. I use it on my steaks and chicken regularly. My favorite sauce after Tabasco.