I never liked HP Sauce. I last tasted it in the 70's (or even before), and found it far too acidic and overbearing.
I've also always associated it with people such as Harold Wilson; so you can imagine my aversion.
Kimbo and I have breakfast together once a week, and he has brought his own bottle of HP which he keeps here. He cannot have his full-English-breakfast without it.
So, I thought I'd give it a second chance, and I must admit that I quite liked it. I'm sure that they must have changed their recipe as it wasn't at all acidic.
If it was my own bottle I would add some sugar or honey to sweeten it a bit, but even as it is, it's OK.
Looking at the list of ingredients in HP there are many similarities to Worcestershire Sauce, but it's a very different product. It's a thick sauce (a bit the texture of ketchup), rather than a liquid sauce.
It won't be replacing my Lea and Perrins, but in times of emergency I certainly wouldn't say no to HP.
Will I be buying any in the near future? I think not, but I shall reflect on the idea!
Kimbo will be here any minute for our weekly breakfast together. I must put his HP on the table.
31 comments:
Daddies sauce is another variation.
Not keen on that either!
I've never liked 'brown sauce' as they call it, especially as my ex used to slather it all over everything, including a roast dinner! Disgusting....
Was brown sauce once thought to be 'common'? I've wondered each time I've used it on my breakfast at hotels.
The bottle's lable was my first taste of French.
I've just finished breakfast with my son, and I did have some. It's growing on me but not 100%.
I'm afraid so! Not something you'd find on Lord Snooty's table.
Were the ingredients written in French? I've just looked at Kimbo's bottle, and see that it was bought in Singapore!!!
It's many years since I've had HP sauce! Can't for the life of me recall the taste. It's still around and on sale in most local supermarkets, but I can't see me ever wanting a bottle in the cupboard - just in case!
I don't know how my son got his taste for it. He didn't tell me.
I love it on a bacon or sausage sandwich and oddly also on baked beans. I can't stand tomato ketchup, yuk!
"...but even as it is, it's OK" Eh? OK is a similar kind of brown sauce that is popular with the Chinese community.
I always have Mayo (Hellman's), Ketchup, and Lea and Perrins in the house, plus lots of other more exotic sauces.
Gosh, I'd forgotten about that, isn't it made by Colman's?
It is too overwhelming for my taste and masks as opposed to complements what else is on the plate - for example it kills black pudding.
Houses Of Parliament Sauce is made in the Netherlands these days.
I tend to agree, which is why I've never bought it.
Yes, I noted on the bottle that it was imported from Holland.
HP is very much an English oddity.
It's certainly an oddity, I can't imagine many other nations taking it to their hearts!
On one of the four sides ''Cette sauce de haute qualite est un melange de ..etc''. That was before we had to know all the gory details. And before I needed to know if anything were M or F and how to type an acute accent on an e.
HP sauce is new to me. I'll look for it. How do most people use it? On eggs? On meat? Both?
L&P is a staple for steak dinners.
I don't like HP but my daughter does. It appears in our supermarket now and again along with Branston pickles and marmite I always wonder where she got the taste for it, not in our house. But I forget to ask. L and P or Worcestershire sauce turn up now and again. I'd buy them but they're too expensive. Good when cooking.
I would say that people use it like Ketchup. With sausages, eggs, chips, etc. It's an acquired taste.
I can't live without Worcestershire Sauce. It doesn't even have to be L & P's, almost any make will do.
Hold Alt and press e; voila ,é.
Try Squid Brand Fish Sauce….smells awful but is great as seasoning. I prefer it to L&P
I have a Chinese Fish Sauce (Blue Dragon) that smells awful, but is wonderful.
Not on my laptop it doesn't. Alt Gr, the other side of space bar, hold ea does éá.
HP is a must on mince and tatties night. I loved it on eggs (any variety on a plate) but the egg allergy put an end to that joy.
I'm slowly coming round to the idea, but it would need to be sweetened a bit.
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