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HP Sauce is a British brown sauce, [2] the main ingredients of which are tomatoes, malt vinegar and molasses.It was named after London's Houses of Parliament.After making its first appearance on British dinner tables in the late 19th century, HP Sauce went on to become an icon of British culture. [3]
Brown sauce is a condiment that is normally dark brown in colour. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce . A.1. sauce was the first brown sauce and was introduced in 1831.
Chef Brown Sauce – a brown sauce most popular in Ireland; Daddies – a brand of ketchup and brown sauce in the United Kingdom; Datu Puti – a Philippine brand of soy sauce and vinegar; French's Mustard - an American brand for yellow mustard, also produces ketchup and other condiments; An open pot of Gentleman's Relish
This page was last edited on 1 September 2021, at 15:30 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Demi-glace – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes. [33] Espagnole sauce – a fortified brown veal stock sauce. [34] Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish.
In Danish cuisine brown sauce (brun sovs) is a very common sauce, and refers to a sauce with a meat stock base (in modern times, often replaced by broth made from bouillon cubes), thickened by a roux, and sometimes colored a rich, deep brown with a product consisting of dark caramelized sugar, known as brun kulør (literally, "brown colouring") or madkulør (literally, "food colouring") or ...
The brown sauce product, known as "Daddies Sauce", was launched in 1904, and the ketchup was launched in 1930. The brand is owned by the H. J. Heinz Company; it was bought as part of the acquisition of HP Foods from previous owner Groupe Danone in 2005.
This page was last edited on 21 February 2005, at 12:46 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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