In addition to Worcestershire sauce, cheese, and oysters, what else is in Oysters Kirkpatrick?
Worcestershire sauce Worcestershire sauce ( ), (Merriam-Webster: \ˈwu̇s-tə(r)-ˌshir-, -shər- "also" -ˌshī(-ə)r-\ ), frequently shortened to Worcester sauce ( ) , is a fermented liquid condiment of complex mixture originally created by the Worcester chemists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins. The ingredients are allowed to mature for 18 months before being blended and bottled in Worcester, where the exact recipe is kept a secret.
Sauce andalouse Sauce andalouse is a Belgian specialty, a sauce consisting of mayonnaise, tomato paste, and peppers (such as pimientos or (roasted) bell pepper) typically served with french fries. Some recipes use velouté or espagnole sauce instead of mayonnaise. Despite the name, there is no connection with the Spanish region of Andalusia.