One of my sisters recently vacationed in the U.S. and brought me back these two precious bottles of Lea & Perrins Worcestershire sauce.
I love Worcestershire sauce. (In my family, it’s pronounced WUSS-ter. My father was born in the English county of Gloucestershire, which the locals refer to as GLOSS-ter.) I used to apply it liberally to hamburgers, as well as use it to perk up beef stews. After going gluten-free, I was very sad when I learned that, because of the malt vinegar in the version sold in Canada, I had to stop using it. When I found out that the U.S. version used white vinegar and was therefore okay for me to eat, I was ecstatic. I am almost afraid to start using it, because I don’t want to run out.
This American Worcestershire sauce is made with white vinegar, not malt vinegar, so it is gluten free. The Lea & Perrins Worcestershire sauce sold in Canada is made with malt vinegar, so it is not safe for people who avoid gluten.
It’s interesting and strange that US and Canadian recipes for an English staple would be different. But it’s similar for Coca-Cola which in the US is made with corn syrup, and in Canada with real sugar. Maybe it’s because malt vinegar is rare in the US… once at a restaurant in Indiana my uncle asked for vinegar for his fries and all they had was the white vinegar they used for cleaning.
That’s interesting. I believe the Canadian recipe is exactly the same as the British one. But there must be some wiggle room in the brand licensing agreements in different regions.