HP Sauce

HP Sauce is a British brown sauce made primarily from tomatoes, malt vinegar, and molasses, with a tangy flavour commonly associated with savoury foods.

HP Sauce is a British brown sauce condiment known for its tangy, savoury flavour and dark colour. It originated in the late 19th century and is named after London's Houses of Parliament. The sauce is sold in Canada and is familiar to many Canadian consumers through British-style breakfasts, imported foods, and common grocery condiment shelves.

History

HP Sauce originated in the late 19th century and is associated with Frederick Gibson Garton, a grocer from Nottingham who developed an early version of the recipe. The brand's name was linked to reports that the sauce was served in the Houses of Parliament, giving rise to the 'HP' abbreviation.

Ingredients and flavour

HP Sauce is a dark brown, tangy condiment built around tomato, vinegar, sweetness, and spice. Its ingredients include tomato, malt vinegar, spirit vinegar, sugars, dates, cornflour, rye flour, salt, spices, and tamarind. Tamarind is often noted as contributing to its distinctive sharpness.

Use in cuisine

The sauce is commonly used with savoury foods such as breakfast items, meats, sandwiches, and fried foods. It is also used in soups and stews as a flavouring ingredient.

Brand and production

HP Sauce was originally produced in the United Kingdom and later became part of the Heinz portfolio. Contemporary production is based in the Netherlands.