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Steak sauce is a tangy sauce commonly served as a condiment for beef in the United States. Two of its major producers are British companies, and the sauce is similar to the "brown sauce" of British cuisine. [1]
Steak sauce is normally brown in color, and often made from tomatoes, spices, vinegar, and raisins, and sometimes anchovies. The taste is either tart or sweet, often peppery, with some similarities to Worcestershire sauce.
Three major brands in the U.S. are the British-originated A1, domestically produced Heinz 57, and British-made Lea & Perrins.
There are also numerous smaller makers, regional brands and flavor profiles, and private-label supermarket versions available. These sauces typically mimic the slightly sweet flavor of A1 or Lea & Perrins.[ citation needed ]
Unlike other steak sauces, H. J. Heinz Company’s Heinz 57 has a ketchup-like base, which is fortified with malt vinegar and seasoned with mustard, raisin, apple, garlic, onion, and other flavors. [2]
Heinz once advertised the yellowish-orange product as tasting "like ketchup with a kick". [3]
Worcestershire sauce or Worcester sauce is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The inventors went on to form the company Lea & Perrins.
Seasoning is the process of supplementing food via herbs, spices, and/or salts, intended to enhance a particular flavour.
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavour, to enhance the flavour, or to complement the dish.
Ketchup or catsup is a table condiment with a sweet and sour flavor. "Ketchup" now typically refers to tomato ketchup, although early recipes for various different varieties of ketchup contained mushrooms, oysters, mussels, egg whites, grapes, or walnuts, among other ingredients.
A chutney is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.
Heinz 57 is a steak sauce. Its name comes from the historical advertising slogan "57 Varieties" by the H. J. Heinz Company located in Pittsburgh, Pennsylvania, United States. It was developed as part of a marketing campaign that told consumers about the numerous products available from the Heinz company.
Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients. Many commercial varieties of mass-produced hot sauce exist.
HP Foods Limited, formerly based in Birmingham, England was best known as the producer of HP, Lea & Perrins, and Daddies sauce brands. It was also the UK licensee, from Heinz, of Chinese food and condiment brand Amoy Food.
A.1. Sauce is a brand of brown sauce produced by Brand & co, a subsidiary of Premier Foods in the United Kingdom and in North America by Kraft Heinz. Sold from 1831 as a condiment for "fish, meat, fowl and game" dishes in the United Kingdom, the makers introduced the product to Canada, and later to the U.S. where it was later marketed as a steak sauce.
Chili sauce and chili paste are condiments prepared with chili peppers.
Barbecue sauce is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork, beef, and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well.
Pickapeppa Sauce, also known as Jamaican ketchup, is a brand-name Jamaican condiment, the main product of the Pickapeppa Company, founded in 1921. It is made in Shooters Hill, Jamaica, near Mandeville. The ingredients are cane vinegar, sugar, tomatoes, onions, raisins, sea salt, ginger, peppers, garlic, cloves, black pepper, thyme, mangoes, and orange peel, aged in oak barrels. The sauce is sweet, sour, and mildly spicy. The company makes several variants of the sauce, including mango and extra-hot Scotch bonnet pepper varieties.
Mustard is a condiment made from the seeds of a mustard plant.
Brown sauce is a condiment that is normally dark brown in colour. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce. A.1. sauce was the first brown sauce and was introduced in 1831.
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| Dips | ||
| Pickles and preserves | ||
| Spreads and pastes | ||
| Oils and liquids | ||
| Spices and powders | ||
| Salads | ||
| Dressings | ||
| Ketchups | ||
| Mustards | ||
| Vinegars | ||
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