French's Worcestershire sauce in a big black handled jug for burger patties, steak marinades, gravies, stews and Caesar dressing.
French's catering Worcestershire comes in a big black jug with a moulded handle and a white cap, the label curving Worcestershire in red-and-white lettering over the red French's pennant, with the nutrition panel printed alongside. That panel is generous: 756 servings per container at one teaspoon, 5 ml, each. The gallery sets the jug beside raw burger patties with rosemary, beside a bowl of beef stew with carrots and potatoes, and next to a grilled romaine salad, and shows a cook spooning dark sauce over sliced steak; a close-up bowl shows the thin, dark sauce itself. As general background, Worcestershire sauce was invented by two pharmacists, John Wheeley Lea and William Henry Perrins, in Worcester, England, and the name has been a generic term since 1876, when a court ruled that Lea & Perrins did not own it as a trademark. A thin, savoury sauce like this typically works in the background rather than on top. Commonly, burger kitchens mix a splash into patties, grill stations add it to steak marinades, and stew and gravy pots get a spoonful for depth. Caesar dressings and devilled eggs use a few dashes. Decant into a smaller bottle and keep the jug capped in a cool, dry place.
