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
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