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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]
A brown sauce still popular today, HP Sauce, was invented in the United Kingdom by Frederick Gibson Garton in 1884 in Nottinghamshire. [1] An alternative claim states that an earlier brown sauce was created in Leicestershire by David Hoe in the 1850s, who sold his recipe to Garton. [2] [3]
This page was last edited on 21 February 2005, at 12:46 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
HP Foods Limited, formerly based in Birmingham, England was best known as the producer of HP, Lea & Perrins, and Daddies sauce brands. [2] It was also the UK licensee, from Heinz , of Chinese food and condiment brand Amoy Food .
Demi-glace – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes. [33] Espagnole sauce – a fortified brown veal stock sauce. [34] Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish.
The brown sauce product, known as "Daddies Sauce", was launched in 1904, and the ketchup was launched in 1930. The brand is owned by the H. J. Heinz Company; it was bought as part of the acquisition of HP Foods from previous owner Groupe Danone in 2005.
This page was last edited on 1 September 2021, at 15:30 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
American A.1. Sauce advertisement from 1906. In 1824, Henderson William Brand, a chef to King George IV of the United Kingdom, created the original brown sauce on which A.1. is based. [1] A popular myth has it that the king declared it "A.1." and thus, the name was born. [2] The term "A.1."