Ingredient Declaration: TOMATO PUREE (WATER, TOMATO PASTE), VINEGAR, CORN SYRUP, SALT, RAISIN PASTE, CRUSHED ORANGE PUREE, SPICE, DRIED GARLIC, CARAMEL COLOR, DRIED ONIONS, POTASSIUM SORBATE (TO PRESERVE FRESHNESS), XANTHAN GUM, CELERY SEED.

Originally conceived by one of King George IV's cooks in 1824, A1 lives in the strata of flavorings called brown sauces, influenced by chutneys in India and co-opted by the British as something to cover the flavor of old fowl and meat.

As of 2014. 65 percent of a1 sauce was slathered on steak. And not on another protein. Source clearly a change was needed if a1 was going to buck beef's declining popularity.

And yes meteor which explains why meat and tomato sauce tastes. So good together. That's my sauce. I make it myself you carry your own sauce. Doesn't.

Overview. Steak sauce is normally brown 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.

Definitions of steak sauce. pungent bottled sauce for steak. type of: condiment. a preparation (a sauce or relish or spice) to enhance flavor or enjoyment.

However, many people find that flank steak or other lean meats like poultry and pork benefit from a flavorful dip. Therefore, steak sauce has become a general name for a savory condiment. The rich and bold flavor of this sauce can be used to enhance vegetables and meat.

Kraft Heinz Company shares that the do-all-condiment rebranded as "A. 1. Steak Sauce" in the 1960s and was marketed exclusively for beef dishes. The tangy flavor paired perfectly with meat and the sauce's antioxidants even kept beef fresh for longer.

1. : a condiment or relish for food. especially : a fluid dressing or topping. 2. : something that adds zest or piquancy.

sauce, liquid or semiliquid mixture that is added to a food as it cooks or that is served with it. Sauces provide flavour, moisture, and a contrast in texture and colour. They may also serve as a medium in which food is contained, for example, the velouté sauce of creamed chicken.

England Sold from 1861 as a condiment for "fish, meat, fowl and game" dishes in the United Kingdom, the makers introduced the product to Canada, and later to the U.S. where it was later marketed as a steak sauce. A. 1. sauce is still produced in England and exported to Asia.

The steak sauce familiar to most Americans actually originated in England. Called a British brown sauce, it first appeared in the early 1800s and contained a combination of molasses, apples, tomatoes, dates, tamarind, vinegar, raisins, and various spices.

Sauces provide flavour, moisture, and a contrast in texture and colour. They may also serve as a medium in which food is contained, for example, the velouté sauce of creamed chicken.

Sauces are the melding of ingredients including stocks, wine, aromatics, herbs and dairy into a harmonious taste. Most small sauces are based on the principle of reduction; cooking down various liquids with aromatics, wine, and herbs, to meld, concentrate, and balance the flavor and consistency.

The main functions of sauces are: To add liquid to moisten a food or dish. To add flavour. To add colour. To bind ingredients together.

Sauces provide flavour, moisture, and a contrast in texture and colour. They may also serve as a medium in which food is contained, for example, the velouté sauce of creamed chicken.