Worcestershire sauce

LORELAI: But in spite of all that, I was kind of thinking, and you don’t have to, that maybe you could pull yourself away for a second.
LUKE: Ah, well I …
LORELAI: I mean, you know, finish the ketchup tonight, but maybe leave the Worcestershire sauce for tomorrow.

Worcestershire sauce, often just called Worcester sauce, is a fermented liquid condiment first created in the 1830s by English chemists John Lea and William Perrins, who went on to form the company Lea & Perrins, with the sauce first being sold to the public in 1838. Similar fermented anchovy sauces had been made since the 18th century in England, and fermented fish sauces go back to the Roman Empire. Lea & Perrins Worcestershire sauce is now owned by Heinz, and other companies make it as well.

Non-Americans may be bemused by Lorelai’s pronunciation of the sauce’s name, as she says each syllable phonetically: war-SESS-ter-shy-er sauce, rather than the more usual WOOS-tuh-sheer sauce, or just WOOS-tuh sauce.

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