Hp Sauce - British Style Steak Sauce
This Is A Very Decent Substitute For Hp Sauce Or London Pub Sauce If You Can't Find Them In Stores. Also Makes A First-class Bbq Sauce.
4 Oz Orange Juice (freshly Squeezed If Possible)
4 Oz Raisins
3 Oz Dried Dates, Roughly Chopped
2 Oz Worcestershire Sauce
2 Oz Malt Vinegar
2 Tbsp Spicy Brown Mustard
3 Oz Tomato Puree
2 Tbsp Ketchup
2 Tbsp Chili Sauce
1 Tbsp Corn Syrup
2 Tsp Dry Sherry
1/8 Tsp Ground Allspice
2 Tsp Browning Sauce (such As Kitchen Bouquet)
Whisk Together All Ingredients, Except Browning Sauce, Until Thoroughly Mixed.
In A Saucepan, Bring The Mixture To A Boil & Cook For 8 - 10 Minutes, Stirring Constantly. Remove From Heat, Stir In Browning Sauce, & Cool To Lukewarm.
Purée The Sauce In A Food Processor Fitted With Sharp Metal Blade.
Pour Into A Bottle, Cap Tightly, & Refrigerate.
Sauce Will Last Very Well (about 3 Months) In The Fridge.
Makes About 2 Cups.
rho,
A good friend of mine from Scotland had sent me a bottle of this a year or so ago, it is wonderful sauce!
Thanks for posting the recipe, I have been unable to find the sauce in my area so now I can make it. I will let you know how it turns out!
bw
bw,
looking forward to hearing how it turns out and what you think. i haven’t made it yet. i love HP Sauce. another great product that’s not available in the states.
not too sure how close it will resemble the original. just grabbed the bottle out of the fridge. this is what’s in it: water, vinegar, dates, glucose-fructose, black strap molasses, tomato paste, modified cornstarch, salt, oj concentrate, onions, spices, tamarind extract, apple juice concentrate, garlic, chili peppers & dry mustard.
let me know,
rho
Hp Style Brown Sauce
This Recipe Makes A Whopping 6½ Pound Batch Of Brown Sauce Goodness (scale Down As Needed). The Flavour Is Similar To Hp’s “mild & Fruity” Variety, Having A Slightly Sweeter, Less Spicy Flavour Than Hp Original.
4 Lbs Apples Peeled, Cored & Sliced
1 Lb Prunes, Stoned (pitted) & Sliced
2 Lg Onions, Peeled & Diced
3 Pts Malt Vinegar
2 Tsp Ground Ginger
1 Tsp Grated Nutmeg
1 Tsp Ground Allspice
1 Tsp Cayenne Pepper
8 Tbsp Salt
2 Lbs Sugar
Put The Fruit &onions Into A Large Pan & Cover With Water. Cook Until Tender. Sieve Into A Large Saucepan. Add The Malt Vinegar, Ginger, Nutmeg, Allspice, Cayenne Pepper, Salt, & Sugar. Cook On A Low Heat Until Reduced & Thick.
To Make “chippie” Sauce - Add About A Third Of The Total Volume Of White Vinegar. (after Cooking - Add To Existing Stock)
This Sauce Can Be Filled Into Sterilized Jars Or Kept In Fridge Indefinitely.
Makes 6½ Lbs.
Hp Style Brown Sauce
This Recipe Makes A Whopping 6½ Pound Batch Of Brown Sauce Goodness (scale Down As Needed). The Flavour Is Similar To Hp’s “mild & Fruity” Variety, Having A Slightly Sweeter, Less Spicy Flavour Than Hp Original.
4 Lbs Apples Peeled, Cored & Sliced
1 Lb Prunes, Stoned (pitted) & Sliced
2 Lg Onions, Peeled & Diced
3 Pts Malt Vinegar
2 Tsp Ground Ginger
1 Tsp Grated Nutmeg
1 Tsp Ground Allspice
1 Tsp Cayenne Pepper
8 Tbsp Salt
2 Lbs Sugar
Put The Fruit &onions Into A Large Pan & Cover With Water. Cook Until Tender. Sieve Into A Large Saucepan. Add The Malt Vinegar, Ginger, Nutmeg, Allspice, Cayenne Pepper, Salt, & Sugar. Cook On A Low Heat Until Reduced & Thick.
To Make “chippie” Sauce - Add About A Third Of The Total Volume Of White Vinegar. (after Cooking - Add To Existing Stock)
This Sauce Can Be Filled Into Sterilized Jars Or Kept In Fridge Indefinitely.
Makes 6½ Lbs.
Hp Sauce
10 Tomatoes, Chopped
1 Cup Brown Sugar
1 Onion, Chopped
1 Lemon, Sliced
¼ Cup White Vinegar
1 Tbsp Salt
1 Tbsp Allspice
1 Tsp Pepper
1 Tbsp Worcestershire Sauce
¼ Tsp Hot Sauce (tabasco)
Combine All Ingredients In A Dutch Oven. Bring To A Boil & Lower Heat. Cook Uncovered For An Hour - Stirring Occasionally.
Strain Through A Food Mill & Bottle In Hot, Sterilized Jars.
Suitable For Most Meat Dishes.
Makes About 4 Cups.