It’s good for cooking brisket! But I look for a brand the doesn’t use HFCS; sometimes I can find one — like Nance’s.
I’ve never used it on a good cut of meat, S&P and maybe some Montreal steak seasoning only.
That is the last place I would use it. It is wrong, wrong, wrong to call it steak sauce. It is brown sauce, no matter what A-1 says.
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Maybe for a tenderized steak.
I like Heinz chili sauce, but it is close enough to ketchup to trick people.
When I saw the title of this thread I just took it for granted that you were looking to perfect a recipe for Brown sauce aka Espagnole sauce. One of the French mother sauces. That’s the only thing that comes to mind when I hear “Brown sauce”. It would never occur to me to refer to A-1, H57, Worcestershire, etc. by anything other than its given name on the bottle. Obviously this is a regional/international thing to many people.
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This is where my mind went:
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In the UK brown sauce is pretty well known, and it has been my experience that it is as likely to be referred to brown sauce as it is HP. As to sauce Espagnole, the other mother sauces, and their various progeny, I was taught to call them by their names. It isn’t delicious cheese sauce; it’s Mornay. If current parlance is brown sauce, white sauce, etc. in cooking schools, I wasn’t aware of the change.
Chinese brown sauce
yup. that’s where I went, too.
Is it still Mornay if I use sodium citrate and milk instead of a roux with a nice blend of aged/milder cheddar?
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Yes
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Nope. Oh, and you’re fired.
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For me, as much as I appreciate HP for limited uses such as bacon butties, brown sauce has been rendered obsolete by bbq sauce.
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We always had both HP and A1 sauce in the fridge when I was a kid. I never liked either, but the rest of the family ate them with red meat. When in the UK, I always get a bacon roll or two, and am flummoxed by the brown or red sauce question because I don’t like either on a sandwich. Mustard, if anything. I don’t like BBQ sauce either but love chimichurri, mayonnaise and lots of other tasty sauces.
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I’m SO confused.
Also, cheddar + milk + sodium citrate + homemade pretzels = AWESOME, no matter what you call it.
Ok, but hear me out, swap the milk for beer. Beer cheese. Yes.
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Hey, I have zero disagreement with the awesomeness of such things, but Mornay = Béchamel plus cheese. Béchamel is just milk, seasoned with salt, pepper, and nutmeg and thickened with a simple roux.
I’m aware that’s the traditional liquid of choice, but I don’t actually like beer, so…
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What kind of sauce does that make? 
Fair. Ok, so, perhaps sauvignon blanc + gruyere + sodium citrate + toasted bread cubes?
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