Monday, September 24, 2007

Condiment of the Week: HP Sauce

Quick, I say British, what food do you think of? Fish & Chips? Probably one of the few actually good British imported foods other than their various "pies". Similar to what I said about Lizano sauce, HP Sauce is like ketchup to the British. Well, actually, technically it is a "brown sauce" but it is the most popular, and pretty much all we know on this side of the pond. HP Sauce is a tangy blend of malt vinegar, spices and most importantly to me, molasses. Molasses is one of those ingredients that doesn't get nearly enough credit in cooking, and when something is made with it, man can you taste it. Ever eat a baked good and wonder, hmm what is that sweetner? That would be molasses. But I digress. There's also some fruit flavor, although I always felt that this was more of a subtle flavor than a front and center hear me roar type of flavor. HP is really good in sauces and marinades, but really excels when just eaten on it's own. I love topping burgers with it, or dipping french fries or even fried calamari! Ask a brit though, and it's really the best possible thing to eat fish and chips with.

Favorite Use: Fish and Chips. Especially if you first douse the fish and chips with malt vinegar when they are hot so it is absorbed, then dip in HP sauce and live the high life.
Strangest Use: Believe it or not, I've seen it used in mixed drinks, although for the life of me I can't find a recipe.

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