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Worcestershire sauce is a widely used fermented liquid condiment first made at 68 Broad Street, Worcester by Messrs Lea & Perrins at some point in the 1830s. It was made commercially in 1837, and remains the only Worcestershire Sauce still to be made in the UK. In 1930 the business was sold to HP Foods and was subsequently acquired by the H.J. Heinz in 2005.
Worcestershire sauce is often an ingredient of Caesar Salad and can be used as steak sauce.
Welsh rarebit is a combination of Caerphilly cheese, English mustard, Worcestershire sauce, and other ingredients, frequently eaten with bread, toast or crackers. A simpler version uses Worcestershire sauce with cheese on toast, with the sauce added to the plain version during the grilling process. Filipino cooking uses it frequently as a marinade, especially with pork. Among Filipinos also, a favourite dipping sauce for fried chicken is mixing Lea & Perrins with ketchup. Marylanders often use this sauce in their famous crab cakes.
In the UK, advertising by Lea & Perrins has made Worcestershire Sauce popular for use on spaghetti bolognese, cheese on toast, chips, gravy and sausages. It is also frequently used in chili con carne, and in a cocktail known mostly to Canadians called a Caesar.
Worcestershire sauce (known as salsa inglesa in Spanish) is an essential ingredient of the popular Mexican beer cocktail, the Michelada. It is also a key ingredient, besides lemon juice, in the marinade of Peruvian ceviche. People also use it to flavour cheeseburgers.
Finally, it is nearly universally available as a condiment in steakhouses throughout North America, and is also sometimes used as a condiment for hamburgers, pork chops, chicken, and certain other meats and fish.