Steak sauce is a tangy sauce commonly served as a
condiment
A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant ...
for beef in the United States. Two of its major producers are British companies, and the sauce is similar to the "
brown sauce" of British cuisine.
Overview
Steak sauce is normally brown in color, and often made from
tomato
The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...
es, spices,
vinegar
Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting ...
, and
raisin
A raisin is a Dried fruit, dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Republic of Ireland, Ireland, New Zealand, Australia and South Afri ...
s, and sometimes
anchovies. The taste is either tart or sweet, often peppery, with some similarities to
Worcestershire sauce
Worcestershire sauce or Worcester sauce (UK: ) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century ...
.
Three major brands in the U.S. are the British-originated
A1, domestically produced
Heinz 57
Heinz 57 is a steak sauce. Its name comes from the historical advertising slogan "57 Varieties" by the H. J. Heinz Company located in Pittsburgh, Pennsylvania, United States. It was developed as part of a marketing campaign that told consum ...
, and British-made
Lea & Perrins.
There are also numerous smaller makers, regional brands and flavor profiles, and private-label supermarket versions available. These sauces typically mimic the slightly sweet flavor of A1 or Lea & Perrins.
Unlike other steak sauces,
H. J. Heinz Company’s Heinz 57 has a
ketchup
Ketchup or catsup is a table condiment with a sweet and sour flavor. "Ketchup" now typically refers to tomato ketchup, although early recipes for different varieties contained mushrooms, oysters, mussels, egg whites, grapes, or walnuts, amon ...
-like base, which is fortified with malt vinegar and seasoned with mustard, raisin, apple, garlic, onion, and other flavors.
[Heinz 57 Sauce, Heinz.com]
/ref>
Heinz once advertised the yellowish-orange product as tasting "like ketchup with a kick".
See also
* Béarnaise sauce
* Café de Paris sauce
* Compound butter
* Demi-glace
Demi-glace (, 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word ''glace'', which, when used in reference to a sauce, means "icing" or "glaze." It is traditi ...
* Henderson's Relish
* List of sauces
The following is a list of notable Culinary art, culinary and prepared sauces used in cooking and food service.
General
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* – Creamy sauce accompanies with seafood
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* Montreal steak seasoning
* Peppercorn sauce
References
Further reading
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{{DEFAULTSORT:Steak Sauce
British condiments
Irish cuisine
Umami enhancers
American condiments