Worcestershire sauce encyclopaedist Pliny the Elder writes in his "Historia Naturalis" and the fourth/fifth-century Roman culinary text Apicius includes garum in its recipes. The use of similar fermented anchovy sauces in Europe can be traced back to the 17th century. The Lea & Perrins brand was commercialised in 1837 and has continued to be the leading global brand of Worcestershire sauce. The origin of the Lea & Perrins recipe is unclear. The packaging originally stated that the sauce came "from the recipe of a nobleman in the county". The company has also claimed that "Lord Marcus Sandys, ex-Governor of Bengal" encountered it
Velouté sauce form the roux and a light chicken or fish stock, with some salt and pepper to season as needed. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté). "Sauce velouté" is often served on poultry or seafood dishes, and is used as the base for other sauces. Sauces derived from a velouté sauce include: Velouté sauce A velouté sauce () is a savoury sauce, made from a roux and a light stock. It is one of the five "mother sauces" of French cuisine listed by Auguste Escoffier in the 19th century, along with