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Brown Sauce - 4/12/2024 2:28:51 AM

Geerath

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Don’t know whether to be ashamed or delighted, but I had a delicious combination last night. A salty pulled pork roll with butter and brown sauce (HP sauce) accompanied by a glass of Calon Ségur 2016. Definitely surprising bedfellows they made. Perhaps not life changing, but very complementary. It was the brown sauce that brought them together, or perhaps a race memory triggered from my dna. It made me wonder what other unlikely combinations are out there to pair with a nice glass of Bordeaux.

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RE: Brown Sauce - 4/12/2024 4:30:07 AM

Paul852

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I can absolutely see a decent Bordeaux pairing with a full English with HP Sauce. I shall try it in the not too distant future.

< Message edited by Paul852 -- 4/12/2024 5:26:05 AM >

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RE: Brown Sauce - 4/12/2024 5:00:16 AM

Geerath

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Yes. 😀

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RE: Brown Sauce - 4/12/2024 8:07:46 PM

khmark7

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I had low expectations when I saw the title of this thread

Pulled pork sandwiches are a great pairing with Bordeaux or a Loire red. Actually, a Loire blanc or Bordeaux blanc should work well.

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RE: Brown Sauce - 4/14/2024 5:04:20 PM

ericindc

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ok, I totally thought you meant sauce Espagnole. I assume HP is some sort of Aussie or British-ism? I'm vaguely aware of seeing HP sauce on shelves in London.

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RE: Brown Sauce - 4/14/2024 8:07:42 PM

CranBurgundy

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quote:

ORIGINAL: ericindc

ok, I totally thought you meant sauce Espagnole. I assume HP is some sort of Aussie or British-ism? I'm vaguely aware of seeing HP sauce on shelves in London.

HP Sauce is the English rough equivalent to A1 Sauce here in the States.

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RE: Brown Sauce - 4/15/2024 7:43:36 PM

WineGuyCO

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I looked online and saw it came in a bottle so I’ll have to take OP’s word on this. Any sauce I put on my meats I make myself. Bernaise, Green Peppercorn, Hollandaise, Mushroom, Korean BBQ, Chimichurri etc. My Dad liked A1 but it never really did much for me.

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RE: Brown Sauce - 4/15/2024 11:36:11 PM

nwinther

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quote:

ORIGINAL: WineGuyCO

I looked online and saw it came in a bottle so I’ll have to take OP’s word on this. Any sauce I put on my meats I make myself. Bernaise, Green Peppercorn, Hollandaise, Mushroom, Korean BBQ, Chimichurri etc. My Dad liked A1 but it never really did much for me.

I didn't really read the OP as an endorsement of bottled condiments. More of an unexpected encounter between flavors.

I'm not big on brown sauce but sometimes I use it as an ingredient in dressings or marinades. You should try that. It has merit.

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RE: Brown Sauce - 4/16/2024 2:35:33 AM

penguinoid

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quote:

ORIGINAL: ericindc

ok, I totally thought you meant sauce Espagnole. I assume HP is some sort of Aussie or British-ism? I'm vaguely aware of seeing HP sauce on shelves in London.

Definitely British rather than Australian. You can find it in some shops in Australia but generally not in cafés, which was always a crushing disappointment when ordering bacon-based dishes there

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RE: Brown Sauce - 4/17/2024 9:28:04 PM

WineGuyCO

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quote:

ORIGINAL: nwinther

quote:

ORIGINAL: WineGuyCO

I looked online and saw it came in a bottle so I’ll have to take OP’s word on this. Any sauce I put on my meats I make myself. Bernaise, Green Peppercorn, Hollandaise, Mushroom, Korean BBQ, Chimichurri etc. My Dad liked A1 but it never really did much for me.

I didn't really read the OP as an endorsement of bottled condiments. More of an unexpected encounter between flavors.

I'm not big on brown sauce but sometimes I use it as an ingredient in dressings or marinades. You should try that. It has merit.

I didn’t read OP’s comment as an endorsement either. Just an observation as you have said.

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RE: Brown Sauce - 4/22/2024 8:29:28 AM

Pontac

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HP is the God of brown sauces.

I've had A1 in the USA where it's sold as a 'steak sauce'. It's like the A1 sauce in the UK with much added vinegar to make it a liquid.

HP (and A1, and other brown sauces) is the UK are thick; they do not spread over your plate.

BTW HP (though it's not explicitly stated) stands for Houses of Parliament which are pictured on the label.

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Post #: 11

RE: Brown Sauce - 4/23/2024 1:34:29 AM

penguinoid

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Ironically, one time I would not consider using HP sauce is on steak. In that case, I absolutely would prefer to make a simple sauce from pan jus or (if I could be bothered) something like bernaise or green peppercorn sauce.

It's great with a cooked breakfast or with a bacon sandwich, though, where a home made sauce might be out of place. I could see it working well on a pulled pork roll too.

I've not tried A1 sauce so I am not sure how it compares with HP.

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RE: Brown Sauce - 4/23/2024 3:31:30 AM

Paul852

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quote:

ORIGINAL: penguinoid

Ironically, one time I would not consider using HP sauce is on steak. In that case, I absolutely would prefer to make a simple sauce from pan jus or (if I could be bothered) something like bernaise or green peppercorn sauce.

It's great with a cooked breakfast or with a bacon sandwich, though, where a home made sauce might be out of place. I could see it working well on a pulled pork roll too.

I've not tried A1 sauce so I am not sure how it compares with HP.

Absolutely with you on this. HP also works (in small doses) in a cheese (preferably Wensleydale) sandwich.

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Post #: 13

RE: Brown Sauce - 4/24/2024 8:51:08 AM

Pontac

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quote:

ORIGINAL: penguinoid

I would not consider using HP sauce on steak.

Neither would I. It's English Mustard for me.

quote:

ORIGINAL: penguinoid

It's great with a cooked breakfast or with a bacon sandwich, though, where a home made sauce might be out of place. I could see it working well on a pulled pork roll too.

Agree

quote:

ORIGINAL: penguinoid

I've not tried A1 sauce so I am not sure how it compares with HP.

I have, also Daddies and maybe others now forgotten, which is why I say HP is the God of brown sauces.

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Post #: 14

RE: Brown Sauce - 4/27/2024 8:08:19 AM

grafstrb

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quote:

ORIGINAL: Paul852

quote:

ORIGINAL: penguinoid

Ironically, one time I would not consider using HP sauce is on steak. In that case, I absolutely would prefer to make a simple sauce from pan jus or (if I could be bothered) something like bernaise or green peppercorn sauce.

It's great with a cooked breakfast or with a bacon sandwich, though, where a home made sauce might be out of place. I could see it working well on a pulled pork roll too.

I've not tried A1 sauce so I am not sure how it compares with HP.

Absolutely with you on this. HP also works (in small doses) in a cheese (preferably Wensleydale) sandwich.

ohhhhh, Wensleydale ... {sigh} ... despite looking for it *every single time* I stop by a cheese counter or cheese store, I've never been able to find *plain*, unadulterated, Wensleydale in the U.S.A. ---- the only ones I can find always have some dried fruit component to them, whether it be blueberries, apricot, cherries, or whatever ...

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RE: Brown Sauce - 4/27/2024 1:29:35 PM

penguinoid

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quote:

ORIGINAL: Pontac

quote:

ORIGINAL: penguinoid

I would not consider using HP sauce on steak.

Neither would I. It's English Mustard for me.

Dijon mustard is my favourite for steak. I got odd looks for this in Australia, but then I also got odd looks there for putting mayonnaise on chips so... 🤷‍♂️

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RE: Brown Sauce - 4/27/2024 1:30:48 PM

penguinoid

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quote:

ORIGINAL: grafstrb

quote:

ORIGINAL: Paul852
Absolutely with you on this. HP also works (in small doses) in a cheese (preferably Wensleydale) sandwich.

ohhhhh, Wensleydale ... {sigh} ... despite looking for it *every single time* I stop by a cheese counter or cheese store, I've never been able to find *plain*, unadulterated, Wensleydale in the U.S.A. ---- the only ones I can find always have some dried fruit component to them, whether it be blueberries, apricot, cherries, or whatever ...

I doubt I could find it in Italy either

Now I want to try this combination, but it'll likely have to wait till whenever I'm next in the UK...

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RE: Brown Sauce - 4/27/2024 6:25:05 PM

jmcmchi

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