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.
Hollandaise sauce Hollandaise sauce ( or ; ] ), also referred to as Dutch sauce, is an emulsion of egg yolk, liquid butter, water and lemon juice (or a white wine or vinegar reduction), whisked together over the low heat of a double boiler. Additional salt, white pepper and/or cayenne pepper is used for seasoning.