Lea & Perrins Worcestershire Sauce
We’re not sure what compelled chemists John Lea and William Perrins to taste a jar of their failed experiment in sauce-making several years after abandoning it in their cellar, but without this lapse in judgment we wouldn’t have Lea & Perrins as the world’s first commercialized Worcestershire sauce. In the early 1800s, the chemists were hired to recreate a recipe acquired by a nobleman during his travels in Bengal. The sauce, which was made with vinegar, molasses, anchovies and spices, tasted awful and was forgotten in the cellar. Years later, the chemists were delighted to find the aging process had mellowed out the flavors wonderfully, and they decided to bottle and sell their accidental discovery.
Image Credit: Lea & Perrins