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2. My case for malt vinegar on french fries | Highly Recommended

   www.aol.com/case-malt-vinegar-french-fries...

   Most places serve Heinz malt vinegar, which is OK, though there are far better versions, including London Pub, which Arnold's has been offering for its Lenten Friday fish fries, and Cincinnati's ...

3. HP Sauce - Wikipedia

   en.wikipedia.org/wiki/HP_Sauce

   HP Sauce is a British brown sauce, [2] the main ingredients of which are tomatoes, malt vinegar and molasses.It was named after London's Houses of Parliament.After making its first appearance on British dinner tables in the late 19th century, HP Sauce went on to become an icon of British culture. [3]

4. Heinz 57 - Wikipedia

   en.wikipedia.org/wiki/Heinz_57

   In UK betting terminology, a 'Heinz' refers to a full-cover bet of doubles and upwards, consisting of six selections. It is known as a Heinz because there are 57 multiples (15 doubles, 20 trebles, 15 fourfolds, 6 fivefolds and 1 sixfold) within the bet. [10] The Heinz 57 is also a nickname for British Rail Class 57 locomotives. [11]

5. Lea & Perrins - Wikipedia

   en.wikipedia.org/wiki/Lea_&_Perrins

   Lea & Perrins (L&P) is a United Kingdom-based subsidiary of Kraft Heinz, originating in Worcester, England where it continues to operate. It is best known as the manufacturer of Lea & Perrins Worcestershire sauce, [1] [2] a condiment first invented and sold in 1837 by chemists John Wheeley Lea and William Henry Perrins from Broad Street, Worcester.

6. I Tried Dozens Of Store-Bought Barbecue Sauces—Only ... - AOL

   www.aol.com/tried-dozens-store-bought-barbecue...

   The Heinz Carolina Vinegar Style Tangy BBQ Sauce is a "nice burst of flavor," according to a tester. It has distilled white vinegar, apple cider vinegar, and tomato paste as its base, with added ...

7. Cider Vinegar-Braised Chicken Thighs Recipe - AOL

   homepage.aol.com/food/recipes/cider-vinegar...

   2. Spoon off all but 2 tablespoons of the fat in the casserole. Add the carrots, garlic and leek and cook over low heat until crisp-tender, 5 minutes. Add the flour and stir for 1 minute. Add the vinegar and stir, scraping up any browned bits from the bottom of the pot. Bring the sauce to a boil and cook until thickened, 3 minutes.

8. Mint sauce - Wikipedia

   en.wikipedia.org/wiki/Mint_sauce

   In Spices, Salt and Aromatics in the English Kitchen (1970) Elizabeth David broadly agreed with Jack's recipe, but recommended using white wine vinegar as "less savage". [13] In her Book of Mint (1993) Jackie French concurs with David, but suggests letting the cooked sauce stand for at least a day and preferably a month. [ 2 ]

9. A.1. Sauce - Wikipedia

   en.wikipedia.org/wiki/A.1._Sauce

   A.1. Sauce in the US includes tomato purée, raisin paste, spirit vinegar, corn syrup, salt, crushed orange purée, dried garlic and onions, spice, celery seed, caramel color, potassium sorbate, and xanthan gum. [9] The 'Original' A1 recipe exported to the USA dramatically differs from the versions sold in the UK and in Canada. [6] A.1.