Worcestershire sauce The US version is packaged differently from the British version, coming in a dark bottle with a beige label and wrapped in paper. Lea & Perrins USA claims this practice is a vestige of shipping practices from the 19th century, when the product was imported from England, as a measure of protection for the bottles. The producer also claims that its Worcestershire sauce is the oldest commercially bottled condiment in the US. The original ingredients of bottle of Worcestershire sauce sold were: The "spice" and "flavourings" are believed to include cloves, soy sauce, lemons, pickles and peppers. Notes from the
Suprême sauce Suprême sauce "Suprême" sauce is one of the classic "small sauces" of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients. Traditionally, this sauce is made from a "velouté" sauce (a roux sauce made with a meat stock - in the case of "suprême", a chicken stock is usually preferred), reduced with heavy cream or "crème fraîche", and then strained through a fine sieve. This is the recipe as used in "Larousse Gastronomique", a seminal work of French "haute cuisine", first published in 1938. A light squeeze of lemon juice is commonly added.