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Brown Sauce (English)


HP Brown Sauce

HP Brown Sauce
© Denzil Green


English Brown sauce is a commercial, bottled sauce. It is a thick, brown sauce that is like a slightly sweet, tangy steak sauce.

It is made from apples, prunes, onions, malt vinegar, and seasonings.

It is particularly popular with fried meats -- either bacon or ham for breakfast, or fried meats for suppers.

In North America, practically the only brand of brown sauce sold is HP, so it is just referred to as "HP Sauce." In the UK, however, there are many other brand names, such as Daddies, and all the supermarkets put out their own brand of brown sauce. Consequently, there it is more likely to be called "brown sauce." This also handily contrasts it nicely with the other bottled table sauce that is omnipresent in England, which is "red sauce" -- as in, tomato ketchup.

English brown sauce is very different from French brown sauce. See main entry on Sauces where French brown sauce is covered.

Daddies Brown Sauce

Daddies Brown Sauce
© Denzil Green


Nutrition Facts
Per 1 tablespoon / 15 ml (HP Original)
Amount
Calories
20
Fat
0 g
Saturated
0 g
Trans
0 g
Cholesterol
0 mg
Sodium
160 mg
Carbohydrate
5 g
Fibre
0 g
Sugars
3 g
Protein
.2 g
Weight Watchers®
Per 2 tablespoons / 30 ml (HP Original)
Amount
PointsPlus™
1
1 point per 2 tablespoons. 3 & 4 tbsp is 2 points; 5 & 6 tbsp is 3 points, etc.

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

History Notes

HP Sauce has been made since 1899.

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Also called:

HP Sauce

English Sauces

Albert Sauce; A.1. Steak Sauce; Bread Sauce Recipe; Brown Sauce (English); Coronation Sauce; Creamed Horseradish; Cumberland Sauce; Drawn Butter Sauce; English Sauces; Gentleman's Relish; Gravy Browning; Gravy; Green Sauce; Halford Sauce; Hard Sauce; Horseradish Sauce; Ketchup; Marie Rose Sauce; Mint Sauce; Mushroom Ketchup; Parsley Sauce; Reform Sauce; Salad Cream; Skinny Marie Rose Sauce; White Sauce; Worcestershire Sauce

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"I devoured hot-dogs in Baltimore 'way back in 1886, and they were then very far from newfangled...They contained precisely the same rubber, indigestible pseudo-sausages that millions of Americans now eat, and they leaked the same flabby, puerile mustard. Their single point of difference lay in the fact that their covers were honest German Wecke made of wheat-flour baked to crispiness, and not the soggy rolls prevailing today, of ground acorns, plaster-of-Paris, flecks of bath-sponge, and atmospheric air all compact."

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