Worcestershire sauce is a fermented liquid condiment created in the city of Worcester in Worcestershire, England during the first half of the 19th century. The creators were pharmacists (chemists in British English) John Wheeley Lea (8 May 1791 – 23 March 1874) and William Henry Perrins (13 July 1793 – 6 January 1867), who went on to form the company Lea & Perrins. Worcestershire sauce has been considered a generic term since 1876, when the English High Court of Justice ruled that Lea & Perrins did not own a trademark for the name 'Worcestershire'.

In Brazil and Portugal it is known as 'molho inglês' which translates to 'English sauce'.

Worcestershire sauce is frequently used to augment food and drink recipes, such as Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and deviled eggs. As both a background flavour and a source of umami (the savoury fifth flavour), it is now also added to dishes that historically did not contain it, such as chili con carne and beef stew. It is also used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the Bloody Mary and Caesar.

More Info: en.wikipedia.org