• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Condiments » Sauces » English Sauces » A.1. Steak Sauce

A.1. Steak Sauce

A.1. Steak Sauce

A.1. Steak Sauce
© Denzil Green




A.1. Steak Sauce is a brown sauce that is runnier and fruitier than other brown sauces The ingredients include orange peel and raisins.

A.1. sauce is now no longer generally available in Britain, except at specialty shops that carry American foods, at prices that would make North American eyes pop — around £4.50 – £7.00 a bottle (2004 prices.) In fact, many Brits who have heard of it assume it’s an American sauce, and don’t know that it actually originated in the UK. From time to time, in some parts of the country, it has been available at Tesco’s and Sainsbury’s; spotters of it on UK grocery shelves breathlessly report sightings, as though they had just seen a Great Bustard racing through Leicester Square.

In America, it is produced by Kraft and spelt “A.1.”, with periods. In Canada, where it has been distributed through Intercorp since 1999, it is spelt “A1”, with no periods.

Nutrition Facts

Per 1 tablespoon / 15 ml. A1 Original Sauce (Canadian version)

Amount
Calories
30
Fat
0 g
Carbohydrate
7.5 g

History Notes

A.1. Steak Sauce was created sometime before 1831 by Henderson William Brand, who was a cook for King George IV. He may have first made or come across the sauce while in the King’s employ, but it’s highly doubtful that the King tasted it and pronounced it “A1”, as he is reputed to have said.

In 1831, Brand struck out on his own to make the sauce, founding a company called Brand & Co. In 1850, the business was bought by W.H. Withall, but continued to trade under the Brand name. The sauce was exhibited at the International Exposition in London in 1862. In 1873, Brand & Co. was bought by Dence and Mason. It was introduced into America in 1895; into Canada in 1931.

This page first published: Feb 24, 2007 · Updated: Oct 4, 2020.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2025· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Primary Sidebar

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • E.D. Smith Pumpkin Purée
    E.D. Smith recipe for pumpkin pie
  • Libby's Pumpkin Pie
    Libby’s recipe for pumpkin pie
  • Pie crust
    Pie Crust Recipe
  • Smokey Maple Pepper Glaze for Ham
    Smokey Maple Pepper Glaze for Ham

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Search

    Today is

  • Dixie Cup Day
    Dixie Cups
  • Blue Cheese Dressing Day
    Blue cheese dressing in bottle
  • Corn Fritters Day
    Corn fritters

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.