Brown sauce is a traditional condiment served with food in the United Kingdom and Ireland, normally brown or dark orange in colour, and made from a varying combination of tomatoes, molasses, dates, tamarind, spices, vinegar, and sometimes raisins or anchovies. The taste is either tart or sweet with a peppery taste similar to Worcestershire sauce. It is similar but not identical to steak sauce in the United States, which historically derives from it, barbecue sauce in Australia, and tonkatsu sauce in Japan.
Brown sauce is traditionally eaten with meals and dishes such as full breakfasts, bacon sandwiches or chips and baked beans. Around Edinburgh a combination of spirit vinegar and brown sauce, known simply as "sauce" or "chippie sauce", is popular on fish and chips.
A recipe for "sauce for steaks," composed of ale, wine, catsup, pepper and butter, appeared in an 1862 cookbook published in London.
Read more about Brown Sauce: Common Brands
Famous quotes containing the words brown and/or sauce:
“I had rather munch a crust of brown bread and an onion in a corner, without any more ado or ceremony, than feed upon turkey at another man’s table, where one is fain to sit mincing and chewing his meat an hour together, drink little, be always wiping his fingers and his chops, and never dare to cough nor sneeze, though he has never so much a mind to it, nor do a many things which a body may do freely by one’s self.”
—Miguel De Cervantes (1547–1616)
“To feed were best at home;
From thence, the sauce to meat is ceremony;
Meeting were bare without it.”
—William Shakespeare (1564–1616)