British Style Steak Sauce Recipes

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BRITISH STYLE STEAK SAUCE



British Style Steak Sauce image

This is a very decent substitute for HP Sauce or London Pub Sauce if you can't find them in stores. Makes a first-class barbecue sauce, also.

Provided by Millereg

Categories     Sauces

Time 40m

Yield 2 cups, approximately, 24-32 serving(s)

Number Of Ingredients 13

4 ounces orange juice (freshly squeezed if possible)
4 ounces raisins
3 ounces dried dates, roughly chopped
2 ounces Worcestershire sauce
2 ounces malt vinegar
2 tablespoons spicy brown mustard
3 ounces tomato puree
2 tablespoons ketchup
2 tablespoons chili sauce
1 tablespoon corn syrup
2 teaspoons dry sherry
1/8 teaspoon ground allspice
2 teaspoons browning sauce (such as Kitchen Bouquet)

Steps:

  • Whisk together all ingredients, except browning sauce, until thoroughly mixed.
  • In a saucepan, bring the mixture to a boil and cook for 8 to 10 minutes, stirring constantly.
  • Remove from heat, stir in browning sauce, and cool to lukewarm.
  • Purée the sauce in a food processor fitted with sharp metal blade.
  • Pour into a bottle, cap tightly, and refrigerate.
  • Sauce will last very well (about 3 months) in the fridge.

Nutrition Facts : Calories 38.2, Fat 0.1, Sodium 72, Carbohydrate 9.4, Fiber 0.7, Sugar 6.8, Protein 0.5

H. P. STEAK SAUCE



H. P. Steak Sauce image

HP Sauce to the British is like Ketchup to every North American. It took me years to create this clone, it's original, and it's perfect. Try it for yourself. Recipe volume can be increased 4 times without flavour loss.

Provided by Mr. Sauce

Categories     Sauces

Time 1h55m

Yield 500 ml, 5 serving(s)

Number Of Ingredients 18

1 cup water
1 cup white vinegar
1/2 cup tomato paste (1 small can)
3/4 cup dark corn syrup
1/4 cup frozen orange juice concentrate
1/4 cup pitted dates (chopped fine)
3 tablespoons blackstrap molasses
3 tablespoons apple juice
3 tablespoons tamarind pulp
3/4 cup apple cider vinegar
1/2 teaspoon onion powder
1/2 teaspoon whole cloves
1/2 teaspoon whole black peppercorn
1/2 teaspoon cardamom (ground)
1/2 teaspoon garlic powder
1/2 teaspoon mustard seeds
1 teaspoon coarse salt
1 inch cinnamon stick

Steps:

  • In a large pot, add water, white vinegar, tomato paste, corn syrup, orange juice concentrate, dates, molasses, apple juice, and tamarind pulp. Stir to blend. Over medium heat and covered, bring mixture to a boil. Reduce heat to a slow simmer and simmer covered for 15 - 20 minutes.
  • Using a spice grinder, thoroughly grind onion powder, cloves, black peppercorns, cardamom, garlic powder, mustard seed, cayenne, salt, and cinnamon.
  • After simmering in step #1, use an immersion Blender to purée mixture and reduce lumps. Add ground spice mixture to pot, stir to blend and simmer (covered) for another 30 - 45 minutes.
  • Add cider vinegar to pot, stir to blend and return to a simmer. When pot has reached a simmer, remove from heat and strain hot mixture through a wire strainer into a clean pot. Keep liquid, discard pulp. Rinse original pot and restrain mixture back into original pot, return to heat and simmer until thick.
  • Ladle hot sauce mixture into hot, prepared sealable bottles and seal. Allow to cool. Keeps indefinitely in cupboard, refrigerate after opening.

Nutrition Facts : Calories 274.6, Fat 0.4, SaturatedFat 0.1, Sodium 762.8, Carbohydrate 67.8, Fiber 2.4, Sugar 31.2, Protein 2

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