World Library  
Flag as Inappropriate
Email this Article

Steak sauce

Article Id: WHEBN0002945149
Reproduction Date:

Title: Steak sauce  
Author: World Heritage Encyclopedia
Language: English
Subject: A.1. Steak Sauce, List of sauces, List of condiments, Brown sauce, Beefsteak
Collection: American Cuisine, British Condiments, Condiments, Irish Cuisine, Sauces, Steak Sauces, Umami Enhancers
Publisher: World Heritage Encyclopedia

Steak sauce

Two types of steak sauce

Steak sauce is a dark brown sauce commonly served as a condiment for beef in the United States. The original sauce which 'steak sauce' is derived from is known in Britain as "brown sauce". Also derived from "brown sauce" in Japan tonkatsu sauce[1] has a slight variation in ingredients.


  • Overview 1
  • See also 2
  • References 3
  • Further reading 4


Steak sauce is normally brown or orange in color and often made from tomatoes, spices, vinegar, and raisins and sometimes anchovies. The taste is either tart or sweet with a peppery taste similar to Worcestershire sauce. The brand A1 Steak Sauce is a tart variant. There are also numerous regional brands that feature a variety of flavor profiles. Along with A1 and Lea & Perrins, several smaller companies and specialty producers manufacture steak sauce, and most major grocery store chains offer private-label brands. These sauces typically mimic the slightly sweet flavor of A-1 or Lea & Perrins.

Heinz 57 is a steak sauce produced by H. J. Heinz Company which, unlike other steak sauces, has a distinctive dark orange-yellow color and tastes more like ketchup spiced with mustard seed (Heinz once advertised the product as "like ketchup with a kick".[2])

See also


  1. ^ Food Forum - Kikkoman Corporation
  2. ^ Heinz video advertisement recorded on YouTube

Further reading

  • Kenneth T. Farrell (31 August 1998). Spices, Condiments and Seasonings. Springer. pp. 308–.  
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.