Baxter-Wright, Dusty (28 March 2017). "Americans don't know what Brown Sauce is and it's mind blowing". Cosmopolitan . Retrieved 4 January 2021. So, here’s my current recipe. I would prefer to get it a bit more towards the HP traditional sauce, rather than a spicy fruity version, but this is totally acceptable to me at the moment! If any of you lovely readers play about with it and come up with a version heading more towards HP, then don’t be shy, let me know as I’d love to try it! Made with the highest quality ingredients, this recipe is suitable for vegetarians and those with diet restrictions. This recipe makes about 15 half pint jars of HP Sauce.

I’ve got the detailed recipe here for you – plus, the water bath canning procedure to safely preserve the Brown Sauce in jars. This will allow you to store your jars in the pantry or kitchen cupboard. But first, a bit more info about this much loved condiment. What is HP Sauce? Brown sauce is a condiment commonly served with food in the United Kingdom and Ireland, normally dark brown in colour. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce. Naylor, Tony (2015-01-05). "Brown sauce sales are falling: has Britain finally come to its senses?". The Guardian. ISSN 0261-3077 . Retrieved 2017-11-03. One thing I haven’t been able to discover is why exactly OK sauce has become a staple of British Chinese restaurants. Its become so associated with the Chinese market that the bottle now how Chinese writing on. Why this happened, I can’t seem to find any explanation, despite frantic googling! What is OK sauce?Use clean sterilised bottles and new lids to ensure the bottles are sealed and stored correctly with no contamination. Up to 1000 foot elevation, 10 minutes. Between 1001 – 3000 feet above sea level, add another 5 minutes. So I will be processing for 15 minutes, as we are at 2850 foot elevation level.

It is a traditional competitor to brown sauce and found a lot of success in some regions of Britain. Over the years it has slowly lost market share to its main competitor HP sauce while simultaneously becoming incredibly popular in Anglo-Chinese food. Where to buy OK sauce? Tbsp Tamarind pulp (if you can’t get this you can make a paste with a couple of stoned date with some vinegar or lemon or lime juice added, although this is now starting to appear in the main supermarkets I’ve noticed) Water bath can the jars for 10 minutes (up to 1000 ft elevation). Above 1000 ft, boil jars for 15 minutes.

HP Sauce Recipe and Canning Instructions

Get your sieve ready and fill part way with the cooked fruit. Press the pulp through the sieve, emptying into a large cooking pot. Really work that pestle and push as much pulp as you can through the sieve.

Small jars of this sauce make a perfect gift for your favorite chef, too! Don’t have time to make a batch?

Add this HP Sauce recipe to your seasonal canning calendar!

We love this homemade HP Sauce recipe! I make some every year, water bath can the full mason jars and then store them in my food pantry. Perfect on steaks and roasts, this brown sauce adds a delicious flavor to tomato dishes. HP Sauce recipe that is the perfect condiment for steaks, meats and savory foods. The brown sauce is good to eat straightaway but it also gets better if allowed to mature for 4 weeks in the bottles before opening. Store in a cool dark place. I always make my sauce in late July, as that is the only time of the year I can find prune plums locally. Sometimes, the grocery store doesn’t even have those. So I have made my sauce with red plums – it tastes a little bit different, but is still really so very good!