Brown sauce

Brown sauce is a traditional condiment served with food in the United Kingdom and Ireland, normally dark brown in colour. The ingredients include a varying combination of tomatoes, molasses, dates, apples, tamarind, spices, vinegar, and sometimes raisins. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce. It is similar to brown sauce marketed as steak sauce in the United States.

Brown sauce is traditionally eaten with meals such as full breakfasts and bacon sandwiches.

A combination of spirit vinegar (or water) and brown sauce known simply as "sauce" or "chippy sauce" is popular on fish and chips in Edinburgh, Scotland.[1]

A recipe for "sauce for steaks" composed of ale, wine, ketchup, black pepper and butter appeared in an 1862 cookbook published in London entitled The Practical Family Cookery Book.[2]

Bacon and Egg Sandwiches (2218505481)
A bacon and egg roll with brown sauce

Common brands

HP Sauce, a spicy and tangy variety, is the most popular brown sauce in the United Kingdom, accounting for around 75% of sales.[3] In some regions of the UK, Daddies is also a very popular sauce, especially in the Midlands and Wales.[4] Other brands include OK Sauce and Wilkin & Sons.

Chef and YR Sauce are popular brown sauce brands in Ireland. While YR stands for Yorkshire Relish, the sauce has been produced in Ireland since 1933 and is currently manufactured in County Donegal by Robert Roberts.

Most supermarket chains in the UK and Ireland also stock their own brand of brown sauce. As with other condiments like ketchup, mayonnaise, and mustard, brown sauce is widely available in catering sachets and dispenser bottles in restaurants.

Between 2013 and 2014 the sales of brown sauces in the UK decreased by approximately 19%, according to market research company Mintel, though more than 13 million kg are still consumed each year.[5][6]

See also

References

  1. ^ "Chippie Sauce", cooksinfo.com
  2. ^ The Practical Family Cookery Book. London: Ward & Lock. 1862. p. 56.
  3. ^ IRI, June 2006
  4. ^ IRI, March 2007
  5. ^ Naylor, Tony (2015-01-05). "Brown sauce sales are falling: has Britain finally come to its senses?". The Guardian. ISSN 0261-3077. Retrieved 2017-11-03.
  6. ^ Hyslop, Leah (2015-01-05). "Are we falling out of love with brown sauce? Sales of brown sauce plunged by nearly a fifth last year, figures suggest". The Daily Telegraph. Retrieved 2018-03-11.
Bacon sandwich

A bacon sandwich (also known in parts of the United Kingdom and New Zealand as a bacon butty, bacon bap or bacon sarnie, in Ireland as a rasher sandwich and as a bacon sanger in Australia) is a sandwich of cooked bacon between bread that is usually spread with butter, and may be seasoned with ketchup or brown sauce. It is generally served hot. In some establishments the sandwich will be made from bread toasted on only one side, while other establishments serve it on the same roll as is used for hamburgers.

Bacon sandwiches are an all-day favourite throughout the United Kingdom. Its prominence in British culture is such that in a UK poll it was ranked the number one thing people love about Britain. They are often served in British cafes, and are anecdotally recommended as a hangover cure.The BLT is a popular variant of the bacon sandwich with the additional ingredients of lettuce and tomato, but served cold.

Brown Sauce (band)

Brown Sauce was a pop band, made up of presenters from the television programme, Multi-Coloured Swap Shop. These were Keith Chegwin, Maggie Philbin and Noel Edmonds. They formed for a one-off single in late 1981 called "I Wanna Be a Winner". After that became a hit, they released another in 1982, but failed to make an impact.

Brown sauce (meat stock based)

In classical French cuisine, a brown sauce is generally a sauce with a meat stock base, thickened by reduction and sometimes the addition of a browned roux, similar in some ways to but more involved than a gravy. The classic mother sauce example is espagnole sauce as well as its derivative demi-glace, though other varieties exist.

Chicken katsu

Chicken katsu (chicken cutlet (Japanese: チキンカツ, Hepburn: chikinkatsu)), also known as panko chicken, or tori katsu (torikatsu (鶏カツ)) is a Japanese dish which is also popular in Hawaii, California, and other areas of the world.Chicken katsu is generally served with tonkatsu sauce (とんかつソース), a thick Japanese vegetarian pureed fruit-based brown sauce, or a well-seasoned ketchup, as a Hawaiian mixed plate lunch meal. It is generally served with shredded cabbage, rice and/or miso soup as part of a two or three item combo, or as a dinner with rice and vegetables.

In Hawaii, chicken katsu is as common as tonkatsu (pork cutlets). It is also served in place of tonkatsu in katsu curry and katsudon in local plate-lunch restaurants and in fine-dining Japanese establishments alike.

Chip butty

A chip butty is a sandwich made with chips (i.e., French fried potatoes) on buttered white bread or a bread roll, often with an added condiment, such as brown sauce, mayonnaise, or malt vinegar. The chip butty can be found in fish and chip shops and other casual dining establishments in the United Kingdom. It is also less commonly known as a chip sandwich, chip batch, chip roll, chip muffin, piece and chips, chip piece, or chip sarnie.

One variation is the chip bap or chip barm, which uses a floury bap or barm cake instead of sliced white bread. In the East Midlands a chip butty made with a bread roll is referred to as a chip cob.

Daddies

Daddies is a brand of ketchup and brown sauce in the United Kingdom.

Erkuai

Erkuai (Chinese: 饵块; pinyin: ĕrkuāi) is a type of rice cake particular to the Yunnan Province of southwest China.

The name literally means "ear piece," a reference to the shape of one of its common forms. It is often served stir-fried with vegetables, and málà (麻辣) sauce, which is a mixture of dried red chilis, Sichuan pepper, and salt.

It is also sold as the popular street food kăo ĕrkuāi (烤饵块) or shāo ěrkuāi grilled and rolled around a yóutiáo (strip of fried dough), with sweet or savory condiments added, making a rolled-up snack resembling a Mexican burrito. The sweet type contains a sweet brown sauce and peanuts, while the savory type is spread with lǔfǔ and bean sprouts, and various other toppings. Kăo ĕrkuāi is particularly popular in the tourist area of Dali.

Its peculiar name has led to it being called one of the Eighteen Oddities in Yunnan.

Espagnole sauce

Espagnole sauce (French pronunciation: ​[ɛspaɲɔl]) is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. This sauce was already compiled in different Spanish cooking handbooks of the late 19th century, and Escoffier popularized the recipe, which is still followed today.Espagnole has a strong taste, and is rarely used directly on food. As a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace. Hundreds of other derivatives are in the classical French repertoire.

Escoffier included a recipe for a Lenten espagnole sauce, using fish stock and mushrooms, in Le Guide culinaire, but doubted its necessity.

Fritter roll

A fritter roll is a Scottish food item which can be found in many fish and chip shops ('chippy' in Scottish dialect).

The fritter roll consists of one or two potato fritters enclosed in a floury bap (bread roll) and is usually served with salt and vinegar, sometimes with tomato ketchup or brown sauce on top of the fritter.

The potato fritter is fried very crisp, often with the inclusion of beef drippings on the fritter prior to dropping it in the fryer.

It is an inexpensive food.

HP Sauce

HP Sauce is a brown sauce originally produced by HP Foods in the United Kingdom, now produced by the H. J. Heinz Company in the Netherlands. It was named after London's Houses of Parliament. Since its first appearance on British dinner tables, HP Sauce has become an icon of British culture. It was the best-selling brand of brown sauce in the UK in 2005, with 73.8% of the retail market.HP Sauce has a tomato base, blended with malt vinegar and spirit vinegar, sugars (molasses, glucose-fructose syrup, sugar), dates, cornflour, rye flour, salt, spices and tamarind. It is used as a condiment with hot and cold savoury food, and as an ingredient in soups and stews. It is also popular in Canada, the Republic of Ireland, Australia, and New Zealand.

The picture on the front of the bottle is a selection of famous London landmarks including Big Ben, the Palace of Westminster and Westminster Bridge.

Kinalas

Kinalas is a Bicol dish consisting of noodles (pancit) garnished by scraped meat from pork or beef's head and other parts, enhanced with a thick deep-brown sauce coming from the brains of a cow or pig. The dish is further flavored with spices (sili and pepper) and served in hot broth. Boiled egg added is optional.The name originates from the Bicolano verb kalas, an alternate form of hinglas, meaning "to remove the meat from the bones" usually in preparation for preserving it in salt or brine. The term is attested in the 16th century Vocabulario de la lengua Bicol by Maŕcos de Lisboa.

Mongolian beef

Mongolian beef (Chinese: 蒙古牛肉; pinyin: Měnggǔ niúròu) is a dish served in Chinese-American and Chinese-Australian restaurants consisting of sliced beef, typically flank steak, and stir-fried with vegetables in a savory brown sauce, usually made with hoisin sauce, soy sauce, and chili peppers. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over steamed rice, or in the US, over crispy fried cellophane noodles.

Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared. Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine.

Philippine condiments

A number of condiments and sidedishes are used in Filipino cuisine. They include:

Atchara - a sweet pickled papaya relish. Also used as a side dish.

Bagoong - fermented anchovy paste or shrimp paste, particularly popular in the dish kare-kare.

Banana ketchup - a sweet, red condiment made primarily of bananas.

Buro or Balao-Balao - fermented rice which can be colored plain (Capampangan: balao-balao) or dark pink (Tagalog: buro) and sometimes with fish, mainly a condiment for steamed/ boiled vegetables like okra, sweet potato leaves (talbos ng kamote), eggplant, etc.

Calamansi - small Philippine limes

Eggplant sauce - a sour sauce made of grilled eggplant, garlic and vinegar. Used in cocidos and as a side dish.

Ensaladang mangga - green mango relish with tomatoes and onions.

Ensaladang talong - skinned grilled eggplant with tomatoes and onions.

Latik - (Visayan usage only) a thick syrup made from coconut milk and sugar.

Lechon sauce - also known as liver sauce or breadcrumb sauce made out of ground liver or liver pâté, vinegar, sugar, and spices. A sweet, tangy light-brown sauce used in roasts and the pork dish called lechon.

Palapa - a spicy Maranao condiment consisting of finely chopped sakurab (white scallions), ginger, labuyo chili, and grated coconut cooked briefly and stored. It can also be dried. It is usually sautéed before using, or added as an ingredient to other dishes.

Patis. Sometimes spiced with labuyo peppers, or kalamansi lime juice, in which case it is called patismansi.

Labuyo chili - small native chili cultivar

Sukang may sili - cane or coconut vinegar spiced with labuyo peppers.

Sukang may toyo - cane or coconut vinegar with soy sauce. This may also contain the very hot labuyo peppers or onions. Sukang may toyo is used in the pork dish crispy pata.

Sweet and sour sauce - used on fried meats and spring rolls.

Taba ng talangka - fermented paste derived from the salted roe and aligue (reddish or orange crab "fat") of the river swimming crabs (talangka) sautéed in garlic and preserved in oil.

Toyo't Kalamansi (sometimes referred to simply as toyomansi) - soy sauce with kalamansi lime juice.

Pictou County pizza

Pictou County Pizza is a regional variant of pizza found in Pictou County, Nova Scotia. The style of pizza is unique, owing to its "brown sauce" and Halifax-made pepperoni called "Brothers" — named after the company that makes it Chris Brothers Meats & Deli. The pizza can be shipped frozen across Canada via an arrangement between a local pizza shop and the local UPS agent. The most common destination is Fort McMurray, Alberta with a two-day delivery time. Since 2014 an annual competition between pizza makers in Pictou County has been held, with awards being given under a People's Choice category and as selected by a panel of judges.

In early 2018, it was announced that Pictou County pizza will be made available in the Halifax area through delivery from a location in Truro for a $10 delivery fee, with the first delivery on February 10, 2018.

Reduction (cooking)

In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling.Reduction is performed by simmering or boiling a liquid such as stock, fruit or vegetable juices, wine, vinegar, or a sauce until the desired concentration is reached by evaporation. This is done without a lid, enabling the vapor to escape from the mixture. Different components of the liquid will evaporate at slightly different temperatures, and the goal of reduction is to drive away those with lowest points of evaporation.

While reduction does concentrate the flavors left in the pan, reducing too much will drive away all liquid in the sauce, leaving a "sticky, burnt coating" on the pan.Sauces from basic brown sauce to Béchamel sauce and even tomato sauce are simmered for long periods (from 1 to 10 hours) but not boiled. Simmering not only develops the maximum possible flavor, but also allows impurities to collect at the top and be skimmed off periodically as the sauce cooks. Boiling diffuses the impurities into the liquid and results in a bitter taste and unclear stock. Broths are also simmered rather than boiled, and for the same reasons.

Salisbury steak

Salisbury steak is a dish, originating in the United States, made from a blend of ground beef and other ingredients and is usually served with gravy or brown sauce. Hamburg steak is a similar product but differs in ingredients.

Sauce africaine

Sauce africaine [sos afʁiˈkɛn] is a brown sauce, flavoured with tomatoes, onions, peppers and herbs. It is derived from espagnole sauce [ɛspaˈɲɔl] (basic brown sauce), one of the five "mother sauces" of French cooking. This hearty sauce complements steak, chops, and chicken.

Though not as quickly prepared as some other sauces, its basic method is the same as most other "small" brown sauces. The tomatoes, onion and bell pepper are cooked with herbs such as basil, thyme and bay leaf), reduced in wine, then combined with the sauce espagnole.

Sausage sandwich

A sausage sandwich is a sandwich containing cooked sausage. It may consist of an oblong bread roll such as a baguette or ciabatta roll, and sliced or whole links of sausage, such as hot or sweet Italian sausage, Polish sausage, German sausage (knackwurst, weisswurst, bratwurst, bockwurst), Mediterranean merguez, andouille or chorizo. Popular toppings include mustard, brown sauce, ketchup, steak sauce, peppers, onions, sauerkraut, chili, and salsa.

Steak sauce

Steak sauce is a dark brown sauce commonly served as a condiment for beef, in the United States. The original sauce from which "steak sauce" is derived is known in Britain as "brown sauce".

Brown sauces
Meat-based
Vinegar-based

This page is based on a Wikipedia article written by authors (here).
Text is available under the CC BY-SA 3.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.