Brown sauce
Brown Sauce
Brown sauce (/braʊn sɔːs/) is a traditional condiment often used in British cuisine. It is a versatile sauce, typically made from tomatoes, molasses, dates, apples, tamarind, spices, vinegar, and sometimes onions or anchovies. The sauce is often served with meals such as full English breakfasts, bacon sandwiches, and chips.
Etymology
The term "brown sauce" is believed to have originated in the United Kingdom, where it has been used since the 19th century. The name is derived from the sauce's distinctive brown colour, which is achieved through the use of ingredients such as molasses and tamarind.
Variations
There are several variations of brown sauce, including HP Sauce, a popular brand in the United Kingdom, and A.1. Sauce, a similar condiment popular in the United States. Other variations include Daddies, another UK brand, and OK Sauce, which is less commonly found.
Related Terms
- Tomato sauce: A sauce made primarily from tomatoes, often used as a condiment or in cooking.
- Barbecue sauce: A flavoring sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style.
- Steak sauce: A dark brown sauce commonly served as a condiment for beef, in particular steak.
- Worcestershire sauce: A fermented liquid condiment created in the city of Worcester in Worcestershire, England during the first half of the 19th century.
External links
- Medical encyclopedia article on Brown sauce
- Wikipedia's article - Brown sauce
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