this post was submitted on 03 Oct 2026
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googled hp sauce to figure out wtf it is
sure, why not
As a British person, I found out that the rest of the world doesn't know what "brown sauce" is when I sat down for breakfast in America and asked the black lady server if I could get some brown sauce.
I was jet lagged. I kept asking in different ways. She got gradually more freaked out by the weird British guy. Neither of us had a clue what was going on.
Yeah, the closest we get is some of our steak sauces, but even then, it would really only be brought out for steak. You could get a plate of sausage, chips and mushy peas in a nominally "British" restaurant here, and probably still get weird looks if you you asked for brown sauce. And god help you if you have a strong preference for something like the YR Sauce over HP.
Ironically enough, the English are somewhat dependent upon Irish enclaves around here for getting their fix of those sorts of things. So long as you can put up with some ball breaking, your best bet for consistently finding brown sauce is to find an Irish bar or restaurant that advertise showing GAA games. If they commit enough to be showing hurling matches, they'll probably have at least some Chef's and/or HP sauce.
Oddly specific. 🤔
It's highly relevant to the anecdote. Do I really need to explain? I'm cringing enough already and this happened over 10 years ago.
Like if you tried to recreate A1 sauce from memory and your memory was really poor and you also had a lot of vinegar that needed used. That's basically it. I found it in the imported foods aisle, tried it with every intention of using it, and ended up throwing away the bottle. Not my cup of tea.
HP sauce is so much better than A1.
A1 tastes like someone mixed HP sauce with Ketchup.
Well that's not how you convince me to hate A1. And given A1 is tomato based while HP is not, that makes sense anyway.
I really dislike ketchup.
HP is nice because its intended to be used sparingly, and hence why you found it strong in the vinegar respect.
Its meant for putting a light drizzel on an egg sandwich, or a dab on a bite of steak. Its not for using in quantity on something.
In this case I'm guessing it's to conpensate for those super plain potatoes in place of herbs and butter... Not my recommendation for getting a taste of it, for sure. But HP sauce is more popular in Canada. We have A1, but I never see anyone use it.
A1 sauce also British.
So is worstershire sauce. I cook with it all the time. Some British foods are good. Some I could do without.
It's the nectar of the gods is what it is
It is in fairness a very odd thing to try to describe. It's like BBQ sauce and worcestershire sauce had a baby sauce. Delicious on bacon.
Sounds like A1 steak sauce.
I have only tried A1 once, I don't think they tasted very similar.
Brown Sauce is amazing. No fucking idea what's in it, mind.
And it certainly doesn't go with whatever the hell that is. Probably best on a fry up.
the first recipe i looked at is mostly tomato, onion, and vinegar. but then there’s exciting shit like apples and apricots and juniper berries in there. reckon i’ll try making some!