What's HP sauce?

[chas]

Local newspaper has a recipe in it today that calls for a 'heaping
tablespoon of HP sauce'.
Anyone know what that is?

[ImStillMags]

hot pepper sauce......ie Tabasco

[I'm back]

"chas" <footb...@bresnan.net> wrote in news:9K4Fs.43437$On7.15656
@newsfe16.iad:

> Local newspaper has a recipe in it today that calls for a 'heaping
> tablespoon of HP sauce'.
> Anyone know what that is?
>
>

http://en.wikipedia.org/wiki/HP_Sauce



--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

[Nunya Bidnits]

Janet <H...@invalid.net> wrote:
> In article <37425402-e706-4b8d-b789-759a778cbf35
> @r4g2000pbi.googlegroups.com>, sitar...@gmail.com says...

> No, HP is a brand name British sauce
>
> http://en.wikipedia.org/wiki/HP_Sauce
>
> "HP Sauce is a brown sauce originally produced by HP Foods in the UK,
> now produced by H.J. Heinz in the Netherlands. It is the best-known
> brand of brown sauce in the United Kingdom in 2005 with 73.8% of the
> retail brown sauce market in the UK. HP Sauce has a malt vinegar base,
> blended with tomato, dates, tamarind extract, sweetener and spices. It
> usually is used as a condiment with hot or cold savoury food, or as an
> ingredient in soups or stews."
>
> There's more there about the variations of HP sauce sold in the US
> and Canada
>
> Janet UK

I'd say it sounds a little like British Worcestershire sauce, but that's
already British. So never mind. ;-)

MartyB

[jmcquown]

Uh, no. It's brown and rather thick. My father used it as a steak sauce.

Jill

[Steve Pope]

Janet <H...@invalid.net> wrote:

>@r4g2000pbi.googlegroups.com>, sitar...@gmail.com says...

> No, HP is a brand name British sauce

>http://en.wikipedia.org/wiki/HP_Sauce

> "HP Sauce is a brown sauce originally produced by HP Foods in the UK,
>now produced by H.J. Heinz in the Netherlands. It is the best-known
>brand of brown sauce in the United Kingdom in 2005 with 73.8% of the
>retail brown sauce market in the UK. HP Sauce has a malt vinegar base,
>blended with tomato, dates, tamarind extract, sweetener and spices. It
>usually is used as a condiment with hot or cold savoury food, or as an
>ingredient in soups or stews."

> There's more there about the variations of HP sauce sold in the US and
>Canada

They're all liquid, true? I can't picture a "heaping tablespoon"
of a liquid, only of a powder.

Steve

[gloria p]

No, it isn't.

http://en.wikipedia.org/wiki/HP_Sauce

gloria p

[S Viemeister]

On 1/2/2013 8:27 PM, Steve Pope wrote:

> They're all liquid, true? I can't picture a "heaping tablespoon"
> of a liquid, only of a powder.
>

It's a very thick, gloppy sauce.

[jmcquown]

On 1/2/2013 8:27 PM, Steve Pope wrote:

HP sauce is thick. It's not like trying to measure Tbs. of water.

Jill

[Dave Smith]

Why you would post that?

[Jeßus]

No, it's quite different.

[Jeßus]

It's quite a thick sauce.

[Jeßus]

On Wed, 2 Jan 2013 17:58:39 -0700, "chas" <footb...@bresnan.net>
wrote:

>Local newspaper has a recipe in it today that calls for a 'heaping
>tablespoon of HP sauce'.
>Anyone know what that is?

Closet thing I could describe it as is a steak sauce - if that means
the same thing wherever you are as it does here!


--
If god made everything, he must be from China.

[spamtrap1888]

On Jan 2, 4:58 pm, "chas" <footboar...@bresnan.net> wrote:

Houses of Parliament sauce.

But Goodall's from Ireland tastes better to me.

[atec77]

nah , not even close

--









X-No-Archive: Yes

[ViLco]

Janet wrote:

> No, HP is a brand name British sauce
>
> http://en.wikipedia.org/wiki/HP_Sauce
>
> "HP Sauce is a brown sauce originally produced by HP Foods in the UK,
> now produced by H.J. Heinz in the Netherlands. It is the best-known
> brand of brown sauce in the United Kingdom in 2005 with 73.8% of the
> retail brown sauce market in the UK. HP Sauce has a malt vinegar base,
> blended with tomato, dates, tamarind extract, sweetener and spices. It
> usually is used as a condiment with hot or cold savoury food, or as an
> ingredient in soups or stews."
>
> There's more there about the variations of HP sauce sold in the US
> and Canada

Sounds like a particular version of ketchup... is it sweet and sour as
ketchup?
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

[ImStillMags]

Hey, I learned something! I was not at all familiar with HP sauce
and so I thought it was an abbreviation for hot pepper sauce.

Now I'm curious. Wonder where you find it here in the PAC NW. I'll
have to look.

[spamtrap1888]

Check the "international" or "gourmet" section of your local
supermarket.

Cost Plus World Market has other Heinz products from the UK (tomato
soup, and beans) so maybe they have HP sauce there too -- I haven't
looked.

[ImStillMags]

I looked on Amazon. They have it, so now I know what the packaging
looks like. I'll check when I'm at the market again.

[jmcquown]

Should be on the aisle with ketchup and other bottled sauces.

Jill

[jmcquown]

On 1/2/2013 9:26 PM, Jeßus wrote:
> On Wed, 2 Jan 2013 17:58:39 -0700, "chas" <footb...@bresnan.net>
> wrote:
>
>> Local newspaper has a recipe in it today that calls for a 'heaping
>> tablespoon of HP sauce'.
>> Anyone know what that is?
>
> Closet thing I could describe it as is a steak sauce - if that means
> the same thing wherever you are as it does here!
>

I don't live in the UK but my parents bought it for years and yes, my
dad slathered it on (grilled or broiled) steak as a steak sauce.

Jill

[jmcquown]

On 1/2/2013 11:24 PM, spamtrap1888 wrote:
> On Jan 2, 4:58 pm, "chas" <footboar...@bresnan.net> wrote:
>> Local newspaper has a recipe in it today that calls for a 'heaping
>> tablespoon of HP sauce'.
>> Anyone know what that is?
>
> Houses of Parliament sauce.
>

Ah, I never knew that's what the HP stood for! It is (or used to be)
readily available in any supermarket in the US. My parents always had a
bottle of this thick brown sauce. My dad put it on steak.

Jill

[George M. Middius]

Je�us wrote:

> Closet thing I could describe it as is a steak sauce - if that means
> the same thing wherever you are as it does here!

Bottled "steak sauce" is an abomination.

Brown sauce (sauce espagnole) is a great staple to keep in the fridge. It
doesn't freeze though, so you have to use it up within a few weeks.

[Kalmia]

On Jan 2, 8:27 pm, spop...@speedymail.org (Steve Pope) wrote:
> Janet  <H...@invalid.net> wrote:

> >@r4g2000pbi.googlegroups.com>, sitara8...@gmail.com says...

Ha - I thought it was something akin to High Performance sauce.

[Kalmia]

A1 was so adored by a German friend, I spent a fortune to mail him 2
bottles. Never got 'em. I guess they WERE a coveted item there -
maybe German Shepherd Dogs sniffed 'em out at the post office?

I've had the same bottle of A1 on the fridge door for years - time to
toss, I guess. Taking up valuable space.

THERE's a new year's resolution : weed out that fridge door by age
and frequency of use. (runs to fridge.....)

[Dimitri]

"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:kc2m46$onc$1...@dont-email.me...

Not quite it's thick like A1.

Dimitri

[James Silverton]

On 1/3/2013 12:25 PM, Janet wrote:
> In article <kc3ubd$mhh$1...@dont-email.me>, vill...@tin.it says...

>> Janet wrote:
>>
>>> No, HP is a brand name British sauce
>>>
>>> http://en.wikipedia.org/wiki/HP_Sauce
>>>
>>> "HP Sauce is a brown sauce originally produced by HP Foods in the UK,
>>> now produced by H.J. Heinz in the Netherlands. It is the best-known
>>> brand of brown sauce in the United Kingdom in 2005 with 73.8% of the
>>> retail brown sauce market in the UK. HP Sauce has a malt vinegar base,
>>> blended with tomato, dates, tamarind extract, sweetener and spices. It
>>> usually is used as a condiment with hot or cold savoury food, or as an
>>> ingredient in soups or stews."
>>>
>>> There's more there about the variations of HP sauce sold in the US
>>> and Canada
>> Sounds like a particular version of ketchup... is it sweet and sour as
>> ketchup?

> Haven't tasted it since my kids were kids.
>
> There was a great outcry in Britain some years back when the
> traditional HP recipe was changed (less salt). I've never tasted the
> new version. The old one used to be less sweet and more salty than
> ketchup, with a bit of an acid bite from the vinegar.
>
> Janet UK
I seem to remember another brown sauce from my childhood in Britain,
Yorkshire Relish, and I even saw it in the US. Are Yorkshire Relish and
other brown sauces apart from HP still available in Britain?

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

[gtr]

On 2013-01-03 01:02:30 +0000, ImStillMags said:

> On Jan 2, 4:58 pm, "chas" <footboar...@bresnan.net> wrote:
>> Local newspaper has a recipe in it today that calls for a 'heaping
>> tablespoon of HP sauce'.
>> Anyone know what that is?
>
> hot pepper sauce......ie Tabasco

You forgot to add the phrase "I'm just guessing, but maybe its..."

[James Silverton]

On 1/3/2013 2:04 PM, Janet wrote:
> In article <kc4h03$iiq$1...@dont-email.me>, not.jim....@verizon.net
> says...

> I've never seen or heard of it but google produced this
>
> http://www.tablesauce.co.uk/category/lost-brands/yorkshire-relish/
>
> Now all you need is a personal shopper in Ireland :-)
>
> Janet.
All I have is quite a bit of Irish ancestry but no known contacts
there....pity!

Just reminiscing; the brown sauces I can recall are A1 (still readily
available), HP and Yorkshire Relish (thick and thin). I believe the
thin variety was a bit like Worcestershire sauce (readily available and
not just made by Lea and Perrins)

[Dave Smith]

Or "I am an idiot and I am going to post something obnoxious".



I am reminded of one of the few times I watched "Who Wants to be a
Millionaire" and the contestant asked for the audiences help and asked
them to answer only if they were absolutely sure, and there was pretty
much a 3 way split on the answers. Even the idiots who didn't have a
clue were compelled to spew their stupidity, or else they were purposely
misleading, and also spewing stupidity.

[Nancy Young]

On 1/3/2013 3:37 PM, Dave Smith wrote:

> I am reminded of one of the few times I watched "Who Wants to be a
> Millionaire" and the contestant asked for the audiences help and asked
> them to answer only if they were absolutely sure, and there was pretty
> much a 3 way split on the answers. Even the idiots who didn't have a
> clue were compelled to spew their stupidity, or else they were purposely
> misleading, and also spewing stupidity.

But if you're in the audience, they tell you you're supposed to vote.

At least that's what they said when I was in the audience.

nancy

[Doug Freyburger]

Sqwertz wrote:
>
> It's the British equivalent of A-1 and Heinz 57 in the same bottle.

Like that only with a lot less flavor. HP Sauce struck me as too mild
to bother with. I don't always want sauce with my steak, a good steak
needs no sauce, but when I do I want a sauce that imparts a significant
amount of flavor. More than HP Sauce supplies.

In the US I've seen HP Sauce at Cost Plus and in the ethnic section
consiment display in grocery stores known for wide variety. I bought
one bottled, tried it, concluded that it failed to compete with Heinz 57.

[Ophelia]

"Doug Freyburger" <dfre...@yahoo.com> wrote in message
news:kc50n0$1f1$1...@dont-email.me...

If you get the chance, try Branston sauce, my absolute favourite:)

http://www.mysupermarket.co.uk/tesco-price-comparison/condiments/branston_rich_and_fruity_sauce_250g.html

--
--
http://www.shop.helpforheroes.org.uk/

[James Silverton]

I've never come across Branston Sauce but I do like Branston Pickle!

[graham]

"Doug Freyburger" <dfre...@yahoo.com> wrote in message
news:kc50n0$1f1$1...@dont-email.me...

Perhaps it wasn't the same as that in the UK. Exported versions are
sometimes different to the original.

[Ophelia]

"James Silverton" <not.jim....@verizon.net> wrote in message
news:kc514m$3d5$1...@dont-email.me...

Me too:) If you do, I reckon you will like the sauce too:)

--
--
http://www.shop.helpforheroes.org.uk/

[graham]

"James Silverton" <not.jim....@verizon.net> wrote in message

news:kc4pak$bjl$1...@dont-email.me...

Henderson's Relish is a bit like Worcester sauce and IIRC, it is made in
Sheffield.
http://www.hendersonsrelish.com/

[Dave Smith]

Google is your friend.

[projectile vomit chick]

On Jan 2, 6:58 pm, "chas" <footboar...@bresnan.net> wrote:
> Local newspaper has a recipe in it today that calls for a 'heaping
> tablespoon of HP sauce'.
> Anyone know what that is?

Hombres Panochas.

[ViLco]

Janet wrote:

>> Sounds like a particular version of ketchup... is it sweet and sour
>> as ketchup?

> Haven't tasted it since my kids were kids.
>
> There was a great outcry in Britain some years back when the
> traditional HP recipe was changed (less salt). I've never tasted the
> new version. The old one used to be less sweet and more salty than
> ketchup, with a bit of an acid bite from the vinegar.

I think I'd like that, my only issue with ketchup is just the sweetness.
And the lack of hotness, yes, but I learned to doctor up my ketchup bottles
with dried minced red cayenna pepper
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

[Doug Freyburger]

Sqwertz wrote:
> Doug Freyburger wrote:
>
>> HP Sauce struck me as too mild to bother with ...
>
> H57 is the bomb. I often fry up a hamburger patty with onions next to
> it, pat dry, and and slather it with one of the H57 clones.

Clones? Do you mean competing sauces with different flavors? Or should
I be on the lookout for immitators when I'm out shopping? Or are these
clones a fun kitchen project?

[Gary]

Sqwertz wrote:
>
> H57 is the bomb. I often fry up a hamburger patty with onions next to

> it, pat dry, and and slather it with one of the H57 clones. I
> consider the cheap burger and onions a vehicle for H57.

I haven't tried H57 in almost 40 years. I might just buy a bottle tomorrow
morning to see what I think now.

g.

[Je�us]

On Thu, 03 Jan 2013 10:24:13 -0500, jmcquown <j_mc...@comcast.net>
wrote:

>On 1/2/2013 9:26 PM, Je�us wrote:
>> On Wed, 2 Jan 2013 17:58:39 -0700, "chas" <footb...@bresnan.net>

>> wrote:
>>
>>> Local newspaper has a recipe in it today that calls for a 'heaping
>>> tablespoon of HP sauce'.
>>> Anyone know what that is?
>>

>> Closet thing I could describe it as is a steak sauce - if that means
>> the same thing wherever you are as it does here!
>>

>I don't live in the UK but my parents bought it for years and yes, my
>dad slathered it on (grilled or broiled) steak as a steak sauce.

It used to be pretty much a staple on most Australian tables.
Not so much these days though.

[Jeßus]

On Thu, 03 Jan 2013 10:58:17 -0500, George M. Middius
<glan...@gmail.com> wrote:

>Jeßus wrote:
>
>> Closet thing I could describe it as is a steak sauce - if that means
>> the same thing wherever you are as it does here!
>
>Bottled "steak sauce" is an abomination.

Oh I dunno, I don't mind HP occasionally and used to particularly like
one called 'Father's Favourite'. Mind you, I don't like it enough to
buy it these days and tend to whip up my own sauce/gravy.

>Brown sauce (sauce espagnole) is a great staple to keep in the fridge. It
>doesn't freeze though, so you have to use it up within a few weeks.

Yep.

[George M. Middius]

Je�us wrote:

> >Bottled "steak sauce" is an abomination.
>
> Oh I dunno, I don't mind HP occasionally and used to particularly like
> one called 'Father's Favourite'. Mind you, I don't like it enough to
> buy it these days and tend to whip up my own sauce/gravy.

I should have said American "steak sauce". I don't know anything about the UK
ones. We have mass-produced ones like French's, A-1, L&P... all of them are
overpowering and serve only to mask the taste of cheap, chewy "steak".

[Je�us]

Ugh. Chewy steak is one of my pet hates.

I made the mistake over the Christmas period of buying a Scotch fillet
from a 'normal' butcher (normally I buy direct from a couple of farms
locally) and it is chewy as hell... was thinking of just dicing up the
lot and slow cooking it.

I did try marinating the steak with Kiwifruit (not sure what you guys
call them over there) for the first time as it is supposed to
tenderise meat, I must say it did work quite well and made the steak a
hell of a lot more tender... but I think I'll still dice up the rest
regardless.

[Mike Dee]

In article <9K4Fs.43437$On7....@newsfe16.iad>,

"chas" <footb...@bresnan.net> wrote:

> Local newspaper has a recipe in it today that calls for a 'heaping
> tablespoon of HP sauce'.
> Anyone know what that is?

A "Bloody Mary" couldn't exist without it ;-)

A "brown" sauce thats used in many recipes or as a condiment to savory
dishes, bacon butties, fish & chips, BBQ'd sausages, etc.

UK British in origin. HP (Houses of Parliament) Sauce. Now owned by Heinz

See: http://en.wikipedia.org/wiki/HP_Sauce

--
dee

[sf]

On Sun, 06 Jan 2013 06:15:04 +1100, Je�us <no...@all.org> wrote:

> I made the mistake over the Christmas period of buying a Scotch fillet
> from a 'normal' butcher (normally I buy direct from a couple of farms
> locally) and it is chewy as hell... was thinking of just dicing up the
> lot and slow cooking it.

Wow, that must have been one old steer!

According to wikipedia: The rib eye or ribeye, also known as the
Scotch fillet (in Australia and New Zealand), is a beef steak from the
rib section.

Rib eye is tender IMO. Flavorful is another matter. You may have
more fat and accompanying flavor & tenderness as you move up the ranks
of USDA ratings - but I've never eaten one I thought was tough or
chewy.

--
Food is an important part of a balanced diet.

[Je�us]

The Scotch fillet I normally get is always very tender and tasty, has
a nice amount of marbling through it. But not this one, which came
from a shop... and it cost roughly the same as what I pay direct from
the farms too. Won't make the same mistake again!

[Dave Smith]

On 05/01/2013 5:25 PM, sf wrote:

>
> According to wikipedia: The rib eye or ribeye, also known as the
> Scotch fillet (in Australia and New Zealand), is a beef steak from the
> rib section.
>
> Rib eye is tender IMO. Flavorful is another matter. You may have
> more fat and accompanying flavor & tenderness as you move up the ranks
> of USDA ratings - but I've never eaten one I thought was tough or
> chewy.

I like rib eye steaks. They are right up there with filets. I don't
often get them because I buy most of my beef from the Dutch butcher in
town and he doesn't usually carry them. Despite that, he is my preferred
source for beef. ... and pork.

It looks like my next four steak dinners are likely to be filets. Last
week I bought a whole tenderloin on sale. I got 9 steaks off and a nice
sized roast for about $52. The roast was big enough for 4 for dinner and
leftovers enough for a second night foe the two of us. At least six
nights of beef tenderloin dinners for that price is something I can
definitely live with.

[Jim Elbrecht]

On Sat, 5 Jan 2013 23:03:00 -0000, Janet <H...@invalid.net> wrote:

>In article <emteedee-8F1CBE...@news.solani.org>,
>emte...@emteedee.invalid says...

>>
>> In article <9K4Fs.43437$On7....@newsfe16.iad>,
>> "chas" <footb...@bresnan.net> wrote:
>>
>> > Local newspaper has a recipe in it today that calls for a 'heaping
>> > tablespoon of HP sauce'.
>> > Anyone know what that is?
>>
>> A "Bloody Mary" couldn't exist without it ;-)
>

> Ugh no HP in Bloody Mary ! A dash of Worcester sauce please.

Phew! I was afraid that if I ever found myself in the UK I'd have to
remember not to have a Bloody Mary.<g>

Jim

[gregz]

There is a hot dog shop here that has a brown dog sauce. It's light brown.
The shop is old, but only tasted the sauce once. I want to get some of
these sauces now that I have become curious.

Greg

[Doris Night]

On Sat, 05 Jan 2013 18:33:16 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:

>It looks like my next four steak dinners are likely to be filets. Last
>week I bought a whole tenderloin on sale. I got 9 steaks off and a nice
>sized roast for about $52. The roast was big enough for 4 for dinner and
>leftovers enough for a second night foe the two of us. At least six
>nights of beef tenderloin dinners for that price is something I can
>definitely live with.

I always buy a whole tenderloin when Sobeys has them on special - they
run about $65 each.

Aside from the steaks, I freeze the good pieces of trimmings for
stir-fry, and get a couple of meals of that.

Before my dogs died, I used to also salvage all of the non-edible (for
humans) trimmings, and fry them up for dog food. They loved it, and I
felt good about the fact that there was no waste from my rather
extravagant meat purchase.

Doris

[Mike Dee]

Janet <H...@invalid.net> wrote:

> emte...@emteedee.invalid says...

> >
> > A "Bloody Mary" couldn't exist without it ;-)
>

> Ugh no HP in Bloody Mary ! A dash of Worcester sauce please.

Same here. I hope you noticed my "just kidding" smiley up there, Janet.

--
dee

[gregz]

I bought a bottle today. Interesting my first taste. If it were less salty
and sweet, I could add some cinnamon, clove, and celery seed, and it would
be a close match to my BBQ sauce.

Greg

[Gary]

Well I did buy a small bottle on Saturday morning. Got home and tasted it.
It's not bad. I decided right on that I would NEVER put it on a steak and
probably not ham either. But they also suggested chicken and that sounded
right to me.

So I oven baked 3 chicken thighs Saturday afternoon and slathered them with
H57 just like a bbq sauce. It's good on chicken.

[gregz]

I like dry chicken, then I dip.

I'll try it on some meats, but never steak. I like a1 sauce, but can't
figure why anybody would sauce a steak. Perhaps A1 on a hamburger.
Sometimes I just eat a hamburger steak. Even that's usually tasty by
itself.

Greg

[Dave Smith]

On 07/01/2013 8:51 PM, gregz wrote:

>
> I'll try it on some meats, but never steak. I like a1 sauce, but can't
> figure why anybody would sauce a steak. Perhaps A1 on a hamburger.
> Sometimes I just eat a hamburger steak. Even that's usually tasty by
> itself.
>

It's a lot better with steak than ketchup, and lots of people put
ketchup on steak. Mix it with margarine and it makes a good baste for
grilled steaks.

[Leonard Blaisdell]

In article <KALGs.95849$IE7....@fed14.iad>,

Dave Smith <adavid...@sympatico.ca> wrote:

> It's a lot better with steak than ketchup, and lots of people put
> ketchup on steak.

I had to look up what "damning with faint praise" meant. That sentence
seems to qualify. <winkey>

leo