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Lea & Perrins Worcestershire Sauce, 1 Gallon
$38.84
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Product Details
This is the foodservice jug of Lea & Perrins, the size that sits under the line in restaurant kitchens rather than on a home spice rack. It suits caterers, bar programs pouring Bloody Marys by the pitcher, barbecue teams building marinades in five gallon buckets, and anyone whose cooking runs through Worcestershire faster than a small bottle can keep up.
Worth knowing: the American Lea & Perrins is its own recipe, produced domestically by Kraft Heinz rather than shipped from Worcester, and it is built on distilled white vinegar where the British original uses malt vinegar. The result is a touch rounder and less sharp than the UK bottle, which is why American recipes calibrated to it taste the way they do.
Put it to work in beef marinades and burger blends, meatloaf, chili and pot roast, Caesar dressing, pan sauces and gravies, deviled eggs, and cocktail sauce. A jug this size also makes portioning into squeeze bottles for the line simple.
Ingredients
Nutrition Information
| Serving size | 1 tsp (5mL) |
|---|---|
| Servings per container | About 757 |
| Calories | 5 |
| Total Fat | 0g (0% DV) |
| Cholesterol | 0mg (0% DV) |
| Sodium | 65mg (3% DV) |
| Total Carbohydrate | 1g (0% DV) |
| Sugars | 1g |
| Protein | 0g |
Allergen Information
CONTAINS: ANCHOVIES.
Manufacturers can change formulations at any time, so always read the physical label before consuming.
Manufacturers can change formulations at any time, so always read the physical label before consuming.
Lea & Perrins Worcestershire Sauce, 1 Gallon
$38.84
Questions About This Product
The things people actually want to know before they cook with it.
Is the American Lea & Perrins the same recipe as the British one?
No, Kraft Heinz makes a separate formulation for the US market. The American version is built on distilled white vinegar while the British bottle uses malt vinegar, and the US recipe is noticeably sweeter and saltier per serving. The UK label also advertises an 18 month aging process that the US bottle does not print. Cooks who grew up with the orange-and-black British label often notice the difference immediately in raw applications like a Caesar dressing or a Bloody Mary.
Is Worcestershire sauce vegetarian or vegan?
The original Lea & Perrins recipe is not. Anchovies are part of the classic formula and appear in the ingredient statement on both the US and UK versions, which is why the sauce is normally excluded from vegan cooking. Several other brands make anchovy-free Worcestershire-style sauces for that reason, but this jug is the original fish-containing recipe.
Does this still contain high fructose corn syrup?
No. The US formula used high fructose corn syrup for years, and Lea & Perrins switched it to sugar in 2011 after customer pressure. Bottles and jugs produced since then list sugar rather than HFCS. If you are comparing old blog posts or older photos of the label, that is the source of the confusion.
Is Lea & Perrins Worcestershire sauce gluten free?
The US version is labeled gluten free and is made with distilled white vinegar rather than the malt vinegar used in the British recipe, which is exactly why the two versions differ on this point. Celiac-focused guides consistently single out US Lea & Perrins for this reason. Imported UK bottles are a different formulation and should not be assumed to carry the same statement.
Is this jug kosher certified?
Yes, US Lea & Perrins carries Orthodox Union certification, and foodservice listings for the gallon jug show the OU mark. Note that because the sauce contains anchovies it is certified as a fish product, which matters for anyone who keeps fish and meat separate. Always check the mark printed on the jug you receive, since certifications can change between production runs.
How far does a gallon actually go?
A gallon is 128 fluid ounces, which is roughly the equivalent of thirteen of the familiar 10 ounce grocery bottles. At a teaspoon or two per recipe that is an enormous number of marinades, meatloaves and dressings, so this size is aimed at restaurants, caterers, barbecue teams and households that go through Worcestershire constantly. Home cooks who buy it usually decant into a smaller bottle for everyday use.
What is the gallon container made of, and how do you pour from it?
The gallon comes as a plastic jug with a handle rather than the glass bottle used at grocery size. There is no shaker top or dasher insert, so most buyers pour into a squeeze bottle, a dasher-topped bottle or an empty 10 ounce Lea & Perrins bottle for pouring control. Trying to measure a teaspoon straight from a full gallon jug is how people end up with three times what the recipe wanted.
Why does the sauce look separated or leave sediment at the bottom?
Worcestershire is a thin, suspension-style sauce made from vinegar, molasses, tamarind, onion, garlic and anchovy solids, and those solids settle. Sediment and a darker layer at the bottom of a large jug are normal for the product, not a sign of a problem, which is why the label tells you to shake it. In a gallon container the settling is simply more visible because the sauce sits longer between uses.
Is Worcestershire sauce the same as steak sauce like A1?
They are different products and not interchangeable without adjustment. Worcestershire is thin, sharp and salty and is used by the teaspoon as a background seasoning, while A1 and similar steak sauces are thick, tomato-and-fruit based table condiments meant to be spooned onto cooked meat. Some steak sauce recipes include Worcestershire as one component, but pouring steak sauce into a recipe that calls for Worcestershire will change both the texture and the sweetness.
Can I use soy sauce or fish sauce instead, or the other way around?
They overlap in savory depth but not in flavor. Worcestershire brings acidity from vinegar plus sweetness from molasses and tamarind, which soy sauce lacks entirely, and fish sauce brings a much stronger fermented-anchovy aroma without the sweetness. If you are out, a common workaround is soy sauce with a splash of vinegar and a little molasses or brown sugar, but it is an approximation rather than a match.
Which Lea & Perrins product is this, and how does it differ from the others?
This is the Original Worcestershire Sauce, the thin pourable sauce the brand has made since 1837. Lea & Perrins also sells a thicker version, a reduced sodium Worcestershire and a line of ready-made marinades in flavors like cracked peppercorn and roasted garlic. Recipes that simply say Worcestershire sauce mean this original, so the gallon is the version to buy for general cooking.
Who owns Lea & Perrins now, and where is the US sauce made?
The brand was founded in Worcester, England in 1837 by chemists John Lea and William Perrins, and it has changed hands several times since, passing through HP Foods, Imperial Group and Danone before Kraft Heinz acquired it in 2005. The sauce sold in the United States is produced domestically under Kraft Heinz rather than imported from Worcester. The English factory continues to make the UK formulation for that market.
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