What could be more British than brown sauce on a bacon sandwich? So isn’t it a scandal that famous brands such as HP and Daddies are now owned by a bunch of Yanks, J J Heinz, and made in Holland? There is only one solution – make it yourself.
That’s what used to happen. Large households made their own sauces. Later, during the commercialisation of the High Street, sauces were brewed in each town by local manufacturers. HP began life in Nottinghamshire in the 1870s. Hammonds was made near Bradford and still gives its name to the Hammond Sauce Works Band although the factory has been pulled down. I think the sauce may still be available in Morrisons. OK started life in London in the late 1800s.
Gradually leading regional brands became national ones although sometimes they switched countries. Yorkshire Relish was established in Leeds as early as the 1830s and continues life in Donegal, Ireland, as YR Sauce in glass and plastic squeezy bottles.
Occasionally stories surface in the regional Press about ‘secret recipes’ being found in old factories although there isn’t much of a secret to the recipe, a combination of fruit, onion and spices cooked to a puree then thinned (but not too much) with vinegar and sweetened with sugar.
That doyenne of food writers Dorothy Hartley in her seminal work Food in England (1954) traces its origins to the shelters or cafes used by London cabmen in the mid-19th Century, each of which had its own version to pour on chops after a morning ‘pea souper.’
She gives a basic recipe as a pint of chopped shallots, clove of garlic, teaspoon each of salt and black pepper, tablespoon of sugar and mushroom ketchup boiled with water to a pulp. The café proprietor might add spices to his own preference. The mixture was then sieved, boiled again with a pint of vinegar and bottled.
This is very much the recipe I use today although the fruit is missing. I started making my own brown sauce because I found my wife’s HP sauce too thin, too sharp, too vinegary (and too American) and thought I could do better.
Luckily for me it was a fashion a few years ago for posh chefs to make their own brown sauce and I so particularly enjoyed the sauce at Cary Brown’s short-lived London Club restaurant on Surrey Street, Sheffield, that I acquired the recipe. I have no idea where Cary got it but I use it almost unchanged.
This is what you do. You need the following for 3-4 bottles of brown sauce.
450g cooking apples, peeled , cored and roughly chopped
110g dried prunes, diced
1 small onion, diced
400ml of malt vinegar
½ teaspoon ground nutmeg
½ teaspoon allspice
½ teaspoon cayenne
¼ teaspoon ground ginger
2 tablespoons sea salt
240g of granulated sugar
- Put the apples, prunes and onions in a pan, jus cover with water, bring to the boil and simmer until soft.
- Blitz in processor (sieve for a smoother sauce), return to cleaned pan, add the rest of the ingredients, bring to boil again, and gently until you get the required consistency. This should take about one or two hours. One way to test is to stir with a wooden spoon and if you can see the metal at the bottom of the pan for a brief moment it is ready.
- Taste, adjusting vinegar, or more likely sugar, to the required sweetness and sharpness.
- Allow to cool briefly than funnel into cleaned and sterilised sauce jars (wash in soapy water, rinse and put in a hot oven for 20 mins. Boil the lids). It keeps for ages without refrigeration. Now who would have thought there would be so much history in a bottle of brown sauce?