02-03-2004, 01:01 PM
Lea and Perrins Worcestshire sauce ingredients:<br>
Malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spices, flavouring.<br>
<br>
The ingredients are fermented for a long time in the vinegar, strained and then transferred to wooden casks for further fermenting, the whole process taking three years!<br>
<br>
According to Delia Smith only the best anchovies from the Basque Region of Spain are used.<br>
<br>
You know, I'm beginning to think garum might not have been as bad as it sounds...<br>
<p></p><i></i>
Malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spices, flavouring.<br>
<br>
The ingredients are fermented for a long time in the vinegar, strained and then transferred to wooden casks for further fermenting, the whole process taking three years!<br>
<br>
According to Delia Smith only the best anchovies from the Basque Region of Spain are used.<br>
<br>
You know, I'm beginning to think garum might not have been as bad as it sounds...<br>
<p></p><i></i>
