A1 Steak Sauce

A1 is a steak sauce and condiment for use with meat or game dishes. It was developed in the United Kingdom as a brand in the year 1831 and was later introduced to the United States by G.F. Heublein and (&) Bros., and was officially registered as a trademark in North America in 1895.

History and ownership

A1 Steak Sauce at Wal-Mart

The original steak sauce upon which A1 is based was created in 1824 by Henderson William Brand, a chef to King George IV of the United Kingdom.[1] Legend has it that the king declared it "A1" and the name was born.[2] It went into commercial production under the Brand & Co. label in 1831, and continued production under this label after bankruptcy forced ownership of Brand & Co. to be transferred to W.H. Withall in 1850. It was renamed A1 in 1873, after a trademark dispute between creator Henderson William Brand and Dence & Mason, who had since purchased Brand & Co. from Withall. It was then introduced to the United States in 1895 under the ownership of G.F. Heublein & Brothers. In 1931, A1 was introduced to Canada.

It was to be found on all tables in J Lyons Corner Houses and restaurants throughout the UK until they were closed en-masse in the 1980s.

Heublein was acquired by R. J. Reynolds in 1982, which merged with Nabisco in 1985 to form RJR Nabisco. In 1999, Kraft Foods acquired Nabisco, including the A1 brand.

In 2000, the A1 line of marinades was launched, representing the first expansion of the trademark.

Rock musician and singer Meat Loaf has appeared in a TV commercial for the product, to promote its new slogan: "A1 - Makes beef sing." In the commercial, the slogan is "Makes Meat Loaf sing," and he sings a very small excerpt from his hit "I'd Do Anything for Love (But I Won't Do That)" [1].

Legal action

A1 was the subject of a trademark dispute between then owners Nabisco and “Arnie’s Deli”, which was producing its own recipe condiment under the name “A2 Sauce”. In 1991, Connecticut District Court found in favor of Nabisco.[3]

Advertising

A1 Sauce advertising signs, 1916

Some slogans for A1 include:

"Don't cover it. Discover it, with A1." (1980s) "Great Steak! Great fun! A1!" (1981) "A1 makes hamburgers taste like steakburgers." (early 1980s) "A1. How Steak is Done." (1990s) "A1. Yeah, it's that important." (early-mid 2000s) "A1: Makes beef sing." (current)

See also

Henry Bain sauce HP Sauce James Murtaugh

Ingredients

A1 Sauce #1 Ingredients

1/2 c orange juice 1/2 c raisins 1/4 c soy sauce 1/4 c white vinegar 2 T Dijon mustard 1 T Bottled Grated orange peel 2 T Heinz ketchup 2 T Heinz Chili Sauce

How to make it

Bring to a boil for 2 minutes stirring.

Remove from heat. Allow to cool to lukewarm.

Put mixture in a blender till it is pureed. Pour in bottle.

Cap tightly and refrigerate to use within 90 days.

A1 Steak Sauce Recipe #2INGREDIENTS:

1/2 cup orange juice

1/2 cup raisins

1/4 cup soy sauce

1/4 cup white vinegar

2 tablespoons Dijon mustard

1 tablespoon bottled grated orange peel

2 tablespoons ketchup

2 tablespoons chili sauce

PREPARATION:

Bring to a boil for 2 minutes stirring. Remove from heat. Allow to cool to lukewarm. Put mixture

in a blender till it is pureed. Pour in bottle. Cap tightly and refrigerate to use within 90 days.

Steak Sauce

Ingredients

1 1/4 cups ketchup

2 tablespoons prepared yellow mustard

2 tablespoons Worcestershire sauce

1 1/2 tablespoons apple cider vinegar

4 drops hot pepper sauce (e.g. Tabasco™)

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Directions

1. In a medium bowl, mix together the ketchup, mustard, Worcestershire sauce, vinegar, hot pepper sauce, salt

and pepper. Transfer to a jar and refrigerate until needed.

Footnotes

FOOTNOTE

I use Delmonte® Ketchup because Heinz is more sweet

Judy sent in this delicious recipe for steak sauce. The best part about making your own steak sauces is that you can adjust the ingredients for your own liking.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Makes about 2 1/2 cups

Ingredients:

1 cup ketchup 1/2 cup onion, coarsely chopped 1 large clove garlic 1/4 cup water 1/4 cup Worcestershire sauce 1/4 cup lemon juice 1/4 cup white vinegar 2 tablespoons soy sauce 2 tablespoons brown sugar 1 tablespoons prepared mustard

Preparation:

Combine all ingredients in saucepan and simmer uncovered for 30 minutes or until it reaches a good consistency, stirring occasionally. Cool. Strain to remove onion and garlic. Store in refrigerator. When cooked this steak sauce is brown and tastes almost like A-1 sauce.

A-2 Steak Sauce Recipe

INGREDIENTS:

1/2 cup dark molasses

2 green onions, chopped

3 tablespoons coarse salt

3 tablespoons dry mustard powder

1 teaspoon paprika

1/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

6 tablespoons tamarind extract

1 tablespoon kitchen bouquet

1 teaspoon black pepper

1/2 teaspoon fenugreek (Greek Hay)

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon cardamom seeds

1/4 teaspoon Tabasco sauce

6 ounces Rhine wine

2 ounces red wine

1 pint white vinegar

Caramel coloring, as desired

PREPARATION:

Run all non liquid ingredients through a spice blender until they are a fine powder. Place over

low heat with half of vinegar and simmer 1 hour. Add the rest of the vinegar a little at a time. Stir

in tabasco, wines, kitchen bouquet and coloring. Cook 3 minutes to dissolve.

Remove from heat. Pour into crock and let stand covered for 1 week. Strain through cheesecloth

six times. Keeps refrigerated, also freezes very well.

MOCK A1 SAUCE1/2 cup orange juice1/2 cup raisins1/4 cup soy sauce1/4 cup vinegar*2 Tablespoons Dijon mustard1 Tablespoon grated orange peel (bottled)2 Tablespoons ketchup2 Tablespoons Chili Sauce

Mix all together and boil for 2 minutes, stirring to prevent burning. Cool to lukewarm. Puree in food processor. Cap tightly ~ I used a glass salad dressing bottle and a jam label to identify it & refrigerate.

*apple cider or balsamic vinegar works too, but does alter the flavor slightly.

It's out after 170 years, the secret of Worcestershire Sauce... found in a skipBy Fay Schlesinger

Last updated at 2:13 PM on 3rd November 2009

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Protected: The ingredients of Lea & Perrins Worcestershire Sauce have been kept secret for 170 years

It is the secret ingredient of many a homemade meal.

But the precise contents of this tangy relish itself have remained a mystery. Until now.

After more than 170 years, the original recipe for Lea and Perrins Worcestershire Sauce has been revealed.

It was found in notes dating from the mid-1800s that were dumped in a skip by the sauce factory.

Brian Keogh, a former Lea and Perrins accountant, discovered the notes, which were neatly written in sepia ink in two leather-bound folios, and rescued them.

Today, the label on bottles of the sauce lists vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions and garlic. But it doesn't reveal the identity of other key ingredients, merely adding 'spice' and 'flavouring'.

Mr Keogh's documents reveal that these could include cloves, soy sauce, lemons, pickles and peppers. Until now, the all-important ratios of the ingredients have also remained a mystery.

What is missing, however, is the method used to blend the constituent parts of the sauce. Nor does the recipe reveal how much sauce the various ingredients are intended to make.

Mr Keogh died three years ago aged 80. His daughter, Bonnie Clifford, found the notes and is now working with Worcester Museum to have the documents put on display.

Mrs Clifford said last night: 'It shows you all the ingredients and we think it's the original because on the very first page there's a list crossed out. That's how women worked on their recipes.

'During the Second World War the sugar had to be taken out but apart from that the ingredients haven't changed too much over the years.'

Developed by John Wheeley Lea and William Perrins, Worcestershire Sauce was an instant success when it went on sale in 1838.

Enlarge

It is often added to soups, stews and marinades and is an essential ingredient in a Bloody Mary.

A sticker in one of the recipe books confirms it was purchased from a stationer's at 61 Broad Street, Worcester, next door to the original Lea and Perrins shop at No 63.

David Nash, of Worcester Museum, said not even Lea and Perrins staff knew the whole recipe, some of which was written in code.

He said: 'For example you would see "Add 1lb of bulldog" or "bulldog clip" or "bull car".

Lea & Perrins is a United Kingdom based food division of the H.J. Heinz Company, originating in Worcester, England, with a subsidiary in the United States which manufactures Lea & Perrins in New Jersey. Lea & Perrins was part of the HP Foods company that was bought by Heinz from previous owner Danone in 2005.

It is best known as the maker of Lea & Perrins brand of Worcestershire sauce,[1] which was first sold in 1838 by John Wheeley Lea and William Henry Perrins,[2] dispensing chemists from Broad Street, Worcester.

Worcestershire Sauce is currently produced from the Midland Road factory in Worcester that Lea and Perrins built. Midland Road being named after the Midland Railway, the factory originally having rail sidings to provide raw material and distribution.

Lea & Perrins Worcestershire Sauce British and American recipes differ slightly in that the British recipe uses malt vinegar while the American version uses distilled white vinegar, giving the British version a slightly deeper flavour.[citation needed] Also, the American version used HFCS till 2011 when they went back to sugar due to the health concerns of HFCS, while the British version always used sugar. The British version is sold in Canada.[3] Lea & Perrins uses a distinctive paper wrapper for the version sold in the United States. In the UK, the iconic bottle is well known to consumers for both its shape, and also the orange and black label.

In 2005, an advertising campaign was launched for Lea & Perrins, and helped the brand achieve its best performance for a number of years. The campaign featured quick tips for using Lea & Perrins, captured using memorable language — adding it to a classic British takeaway of fish and chips became "splish and chips"; likewise, bangers and mash became "bangers and splash". A website, splishme.com[4] was also launched to support the campaign, and encourage people to share their handy hints and cooking tips, as well as different ways of "splishing" and "splashing" Lea & Perrins.

The precise recipe has been a secret, but an original recipe was found in a skip at the factory in 2009 and includes vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions and garlic as well as some other key ingredients which may include cloves, soy sauce, lemons, pickles and peppers

Worcestershire Sauce Ingredients

The original recipe is closely guarded, but basically consists of anchovies layered in brine, tamarinds in molasses, garlic in vinegar, chilies, cloves, shallots, and sugar.

After sitting for two years with periodic stirrings, the mixture is sifted of the solids, and bottled. Now a generic term, Worcestershire sauce is currently manufactured by many different commercial retailers, as well as under the original Lea and Perrins label. HP Sauce is another type of brown sauce, so named because the sauce was reputedly spotted in the Houses of Parliament.

The ingredient that sets Worcestershire sauce apart from most sauces is tamarind, the fruit of Tamarindus indica or Indian date in Arabic. The pods, somewhat resembling a brown pea pod, contain thick, sticky pulp which has a consistency of dates and a spicy date-apricot flavor. Although often referred to as tamarind seed in recipes, it is only the pulp surrounding the seed that is used.

Tamarind fruit contains more sugar than any other fruit, but is balanced by its high content of acid, giving that sweet/sour taste. It can be eaten raw or cooked, and is also available in dried slices, concentrate, paste, balls, and solid block forms.

Although nothing like the flavor of tamarind, lemon juice is a suggested substitution in a pinch, but know you will not have an authentic flavor without tamarind. Tamarind is an ingredient in seasonings, curries, chutneys, various drinks, and of course, Worcestershire sauce.

Although it has not been proven to grow hair, it does have medicinal value as a mild laxative. A natural

refrigerant with cooling properties, tamarind is used as a drink to ease fevers as well as a refreshing, cooling summer drink.

Return to the sauce: The leather-bound pages bearing the Lea & Perrins Worcestershire Sauce recipe which Bonnie Clifford is having verified

'But even with all the ingredients there is no guarantee you would be able to make the sauce as what makes it distinctive is the way it is made, which is still a secret.'

Two years ago, Worcestershire Sauce topped a poll of British ingredients that have had the biggest impact on the food industry.

The chef Marco Pierre White claims the sauce allows him to create 'the most delicious sauce in the world to serve with beef'.

Homemade Worcestershire Sauce Recipe

Consider making your own Worcestershire sauce at home. It does contain a lot of ingredients, but the method is very simple and easy.

Prep Time: 15 minutes

Cook Time: 3 hours, 15 minutes

Total Time: 3 hours, 30 minutes

Ingredients:

2 tablespoons olive oil 2 large sweet onions, roughly chopped 1/2 cup tamarind paste 2 tablespoons minced garlic 2 tablespoons minced ginger 2 jalapenos, seeds removed and minced 1/4 cup chopped canned anchovies 1/4 cup tomato paste 2 whole cloves 2 tablespoons freshly cracked black pepper 1/2 cup dark corn syrup 1 cup molasses 3 cups white vinegar 1 cup dark beer 1/2 cup orange juice 2 cups water 1 lemon, thinly sliced 1 lime, thinly sliced

Preparation:

Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes. Add the tamarind paste, garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to coat the back of a spoon.

Strain Worcestershire sauce into a glass bottle and refrigerate.

Worcestershire SauceThis delicious homemade version is bolder and bigger than its bottled cousin.

2 cups distilled white vinegar1⁄2 cup molasses1⁄2 cup soy sauce1⁄4 cup tamarind concentrate3 tbsp. yellow mustard seeds3 tbsp. kosher salt1 tsp. whole black peppercorns1 tsp. whole cloves1⁄2 tsp. curry powder5 cardamom pods, smashed4 chiles de árbol, chopped2 cloves garlic, smashed1 1" stick cinnamon1 anchovy, chopped

1 yellow onion, chopped1 1⁄2" piece ginger, peeled and crushed1⁄2 cup sugar

1. Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.

2. Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.

3. Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.

MAKES ABOUT 2 CUPS Saveur Recipe from Saveur #117

Emeril's Worcestershire Sauce Recipe

Make your own Worcestershire sauce at home with this recipe from Chef Emeril Legasse. It is actually quite easy to make on the stove-top. Unlike most commercial varieties, this one is gluten-free.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

1-1/2 teaspoons olive oil 1 medium onion, chopped 1 jalapeno chile, stemmed and chopped 2 cups distilled white vinegar 1-1/2 cups light corn syrup 1 cup water 1/2 lemon, peel and white pith removed, coarsely chopped 2 Tablespoons prepared white horseradish 1-1/2 Tablespoons packed, chopped and drained anchovy fillets 2 large garlic cloves, chopped 1 teaspoon salt 3/4 teaspoon ground black pepper Large pinch of ground cloves

Preparation:

Heat olive oil in heavy large saucepan over medium-high heat. Add onion and chile. Saute until onion is soft, about 3 minutes.

Add white vinegar, corn syrup, water, lemon, horseradish, anchovies, garlic, salt, pepper, and cloves. Bring to boil. Reduce heat to medium-low. Simmer until reduced to 3 cups, stirring occasionally, about 40 minutes. Strain into non-aluminum container. Cover Worcestershire sauce and chill. (Can be made 1 week ahead. Keep chilled.)

Or process in boiling water bath 10 to 15 minutes.

Yield: 3 cups

Recipe Source: Louisiana Real and Rustic by Emeril Legasse (HarperCollins)Reprinted with permission.

HP Sauce

HP Sauce

Type brown sauce

Owner H.J. Heinz

Country Britain

Introduced 1895

Previous owners Frederick Gibson Garton, and HP Foods

Website hpsauce.co.uk

HP Sauce is a popular brown sauce [1] originally produced by HP Foods in the UK, now produced by H.J. Heinz in Europe.

It is the most well-known brand of brown sauce in the United Kingdom and Canada as well as the best selling, with 71% of the UK market.[2]

HP Sauce has a malt vinegar base, blended with tomato, dates, tamarind extract, sweetener and spices.[3][4] It usually is used as an condiment with hot or cold savoury food, or as an ingredient in soups or stews.

Early history

The original recipe for HP Sauce was invented and developed by Frederick Gibson Garton, a grocer from Nottingham. He registered the name H.P. Sauce in 1895. Garton called the sauce HP because he had heard that a restaurant in the Houses of Parliament had begun serving it.[5] For many years the bottle labels have carried a picture of the Houses of Parliament. Garton sold the recipe and HP brand for the sum of £150 and the settlement of some unpaid bills to Edwin Samson Moore.[5] Moore, the founder of the Midlands Vinegar Company (the forerunner of HP Foods) subsequently launched HP Sauce in 1903.

For many years the description on the label was in both English and French. During a 1960s BBC television broadcast Marty Feldman sang the French version in the style of Jacques Brel. This performance is included in the DVD "The Best of Marty Feldman", and the song was also included on Feldman's 1969 album I Feel a Song Going Off.{{}} cn The Aston, Birmingham factory (at 52°29′56″N 1°53′06″W 52.4989°N 1.8849°W ) was once bisected by the A38(M) motorway and had a pipeline, carrying vinegar over the motorway, from the Top Yard to the main Tower Road factory site. The Top Yard site was subsequently closed, and vinegar was not brewed on the Aston site during the last few years of production there. Ansells' brewery was adjacent to the factory.

Wilson's gravy

HP Sauce became known as "Wilson's gravy" in the 1960s and 1970s after Harold Wilson, the Labour Prime Minister. The name arose after Wilson's wife, Mary, gave an interview to The Sunday Times in which she claimed "If Harold has a fault, it is that he will drown everything with HP Sauce". In 1975, when Wilson addressed a banquet to celebrate 100 years since the formation of the Midlands Vinegar Company, he admitted that it was not HP Sauce that he was partial to, but was in fact Lea & Perrins Worcestershire Sauce.[citation needed]

Private Eye's Parliamentary news section is called "HP Sauce".

Varieties

A number of products exist under the HP brand

HP Sauce is available in a range of formats and sizes, including the iconic 9oz or 255 g glass bottle, squeezy plastic bottle, and TopDown bottle.

Also the ingredients vary markedly: In 2007 for example the varieties from USA and Canada were less concentrated and more fruity.[6] In addition, a number of other products exist under the HP brand.

HP Fruity is a milder version of the Original brown sauce, using a blend of fruits including oranges and mango to give a milder, tangier taste. This variety has been renamed "HP Chicken & Rib" in Canada and the US (though it can be found in some stores with the original name).

HP Bold is a spicier variant in Canada. HP BBQ Sauce is a range of BBQ Sauces, and is the UK's best selling BBQ Sauce product.[7]

In March 2008, HP also announced the launch of HP Steak Sauce. In the summer of 2008 a version with less salt (25%) and sugar (30%) than the original HP

Sauce was released.

Heinz takeover and transfer of production

Signage from the defunct factory in Aston, exhibited at Birmingham's mac gallery in June 2010.

In June 2005, Heinz purchased the parent company, HP Foods, from Danone.[8] In October of that year the United Kingdom Office of Fair Trading referred the takeover to the Competition Commission,[9] who approved the £440 million acquisition in April 2006.[10]

The HP Sauce factory in 2006.

In May 2006, Heinz announced plans to switch production of HP Sauce from Aston to its European sauces facility in Elst, the Netherlands, ironically only weeks after HP launched a campaign to "Save the Proper British Cafe". The announcement prompted a call to boycott Heinz products. The move, resulting in the loss of approximately one hundred and twenty-five jobs at the Aston factory, was criticised by politicians and union officials, especially as the parent company still wanted to use the image of the House of Commons on its bottles. In the same month, local Labour MP Khalid Mahmood brandished a bottle of HP Sauce during Prime Minister's Questions in the House of Commons as part of a protest against the Heinz move. He also made reference to the sauce's popularity with the former Labour Prime Minister Harold Wilson. These plans were confirmed on 23 August 2006[11] and the factory at Aston ceased production on 16 March 2007.[12] A week later a "wake" was held at the location of the factory.[13]

The factory was demolished in the summer of 2007.[14] The tower of the factory was a famous landmark alongside the Aston Expressway. one of the giant logos from the top of the tower is now in the collection of Birmingham Museums & Art Gallery.

Canada

HP Sauce accompanying lobster and steak in a Prince Edward Island restaurant

HP Sauce for the Canadian market is manufactured for H.J. Heinz of North York, Ontario.

See also

A1 Steak Sauce Brown sauce Daddies Henry Bain sauce Major Grey's Chutney (another condiment with tamarind) Tabasco Sauce Worcestershire sauce

Henry Bain sauce

Henry Bain sauce is a sweet-sour-spicy beef sauce invented by a maitre d' at

Louisville's all-male Pendennis Club in the early 20th century.

· 1 (17-ounce) jar Major Grey's chutney

· 1/2 of 9-ounce jar imported pickled walnuts (optional, see note)

· 1 (14-ounce) bottle ketchup

· 1 (11-ounce) bottle A-1 Steak Sauce

· 1 (10-ounce) bottle Worcestershire sauce

· 1 (12-ounce) bottle chili sauce

· Tabasco, to taste

Put the chutney and walnuts, if using, in a blender and chop fine or puree as you

prefer (you'll need to stop and stir). Combine with other ingredients and season

to taste with Tabasco.

Makes 4 pints.

Serve with hot or cold roast beef. Spread on beef sandwiches, serve with pot

roast, etc. Also good served with cream cheese as a cracker spread.

Note: Pickled walnuts are recommended in the Henry Bain sauce recipe in``The

Farmington Cookbook,'' but not in recipes written by former Louisville food writers

Cissy Gregg and Marion Flexner.

Jezebel Sauce

Ingredients

1 (18 ounce) jar peach preserves

1 (18 ounce) jar orange marmalade

1 (18 ounce) jar apple preserves

1 (18 ounce) jar pineapple preserves

5/8 cup ground dry mustard

1 (4 ounce) jar prepared horseradish

Directions

1. In a large bowl, thoroughly blend peach preserves, orange marmalade, apple preserves, pineapple preserves,

ground dry mustard and prepared horseradish. Transfer the mixture to sterile containers, and chill in the

refrigerator until serving.