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Jul 14, 2009 02:35 PM

what is HP Sauce and what does it taste like?

I have seen this bottle called HP sauce in my Publix grocery store here in Florida. Located in the ethnic section even though I think it is from England what does it taste like and how should I use it?? as a marinade, side sauce or cooking sauce??

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  1. Husband Pleasing Steak Sauce! (That was one of their ad campaigns, some years ago.)

    I believe it's similar to A-1.

    1 Reply
    1. re: kizil

      Ah... No... Nooo...

      It has been and was never ever called that.

      Thanks though.

    2. In Britain it's the biggest seller of our "brown sauces". Use as a sauce much as you might with ketchup (which in some places we might call "red sauce"). Difficult to describe the taste precisely but perhaps think of it as a very vinegary ketchup. It's traditional use would be on the side with a fried breakfast. Or any sausage dish.

      1. it's HP after the Houses of Parliament of which there is a silhouette on the label.

        It's a little thinner and runnier than ketchup, slightly vinegary, slightly spicy and fruity. I love a dash of it in my shepherd's pie to spice it up a little, but it's great with fried eggs, veggie baked beans and fried tomatoes with toast. I don't think it's too much like A1 which is even runnier and stronger tasting.
        try it.

        1. HP first six ingredients: Water, vinegar, dates, tomato paste, molasses, tamarind

          A1 first six:Tomato puree (water, tomato paste), vinegar,corn syrup, salt, raisin paste, crushed orange puree

          6 Replies
          1. re: Cathy

            Thank you for your replies i will try it

            1. re: pikiliz

              Once you try HP with eggs, you'll never go back to ketchup! It also goes great with cheese - either with a grilled cheese sandwich, or cheese melted on toast, or just a cheese plate. The sharpness of HP contrasts very nicely with the creaminess of the cheese.

              A-1 is a close approximation, but it's runnier, so it doesn't adhere to the food as well as HP. When I travel to the US, where HP is virtually unknown, I ask for A-1 with my breakfast. Never fails to get a curious stare from the waitress.

            2. re: Cathy

              Interesting - I think the American product must be made to a slightly different formula to the UK original, based on the ingredients you list. Our labelling laws don't require water to be mentioned on such as a product but first six listed in order of volume - malt vinegar (from barley), tomatoes, molasses, spirit vinegar, glucose-fructose syrup, dates.

              1. re: Harters

                I looked at a bottle the other day that had that ingredients list. I noted in particular the 'glucose-fructose syrup' which also had '(from wheat)'. It was marked as a product of Holland. That syrup is a European equivalent to HFCS.

                1. re: paulj

                  HP Foods must have manufacturing plants all over Europe - my current bottle was produced in Spain.

                2. re: Harters

                  Yes, that's right, those ingredients were not the British ingredients. However, to those Brits who think American food is rubbish... Glucose-Fructose Syrup is High Fructose Corn Syrup. Squash that while you can, I see it in more and more UK products.

              2. I like HP sauce. To me it's thicker and less sharp than A1 but very flavorful.