On Sunday Nov 15, we had a terrible wind storm, leaving us with minus amount of singles left on the south side of my home. My husband bought a generator about 15 years ago. So I was planning to make this brown sauce I had everything on hand. Last night (Monday) with the generator chugging away outside I made the brown sauce. The malt vinegar made my nose and eyes run. Thought I made it wrong, but it turned wonderfully brown after I whipped it up. Tasted it warm, not too bad. Tasted it Tuesday, wonderful. My brother is a HP user and he thought my or your recipe was delightful. This was accomplished using a generator in a crisis. Thanks tons. 🇨🇦
Excellent! I wanted to make a healthy organic brown sauce to go with my farmshop breakfast and Matt's already has a video ready. Looks great Matt will definitely try this! Thanks!
Cheers Matt. Just doubled everything up, changed to brown sugar for extra flavour and added tamarind for a bit of HP Fruity! Been using yr recipe for years. Hope yr doing well.
I love the fact that you said, made as it used to be! There are so many products on the market that don't match up to how they were. I think manufacturers change the original recipes to boost their incomes. One company who makes mayonnaise replied to my email saying the change was made to cater for people's current tastes. (BS)
Just tried your recipe, but by mistake grabbed a bag of dried dates instead of prunes ! But the result was, to my taste, superb. Thanks for the basic recipe and, to your followers, dont be afraid of improvising so long as you respect the basic spirit of the recipe.
That shows a fundamental understanding of cooking, swapping one ingredient for a similar one is a good thing. Maybe your brown sauce was better for it?
It is quintessentially English isn't it? In the UK we have Polish shops everywhere which is handy as my good lady is from Poland, it's a shame that there aren't more English stores for your salad cream etc
great video just picked up this sauce for the first time, once i get past the vinegar it's got a really nice flavor going on so i cant wait to try this recipe and see the difference.. cheers
This is really a great sauce made from apples. I love your recipe. Looks healthy and delicious. I wanna make this recipe. Great to pair with meat or any spring rolls or even bread.
Im looking forward to making this for my English husband! I'll put it on my channel to see if he likes it as we live in Texas and it's near impossible to buy any. Also gave a sub as i look forward to looking through your other recipes! 💚💚💚
Cheers Matt, 3rd time of made this recipe. I chose it because it was easy to follow and 100% Vegan. I also add 2 tablespoons of Tamarind sauce for a tang!
Great video and recipe. We actually do have HP sauce over here in the States and I love it. I put it on hamburgers, chicken, sandwiches and everything. I’m definitely going to try making this. Thanks Matt. 👍
Chef Matt...I need to calm down a bit because apart from the fact that I think I just might have seen the best Toasted Cheese Sandwich ever made (that cheese pull/stretch OMG🧀🧀🧀), and the best Bacon Sandwich ever made (oh that bacon upon bacon upon bacon🥓🥓🥓)...Your beautiful Brown Sauce that brings everything all together in one unified taste bud tantalising fruity packed flavourful punch is the stuff that dreams are made of...I have no more words, I mean, those Chicken Wings looked superb too!!! Amazing totally amazing and thank you for the great bit of HP sauce history too!!! I'm sharing this immediately...
Its in the rule books that a grilled cheese must be made with highly processed American cheese. Lol. But you're knocked it out of the park. That looked delicious.
Hiya Mat made some of your "brown sauce" this evening.....tough now the waiting game (standing time) most impatient. Will take pics tomorrow morning to share with you. My lighting sub standard by 9pm 🤪🏴🇿🇦 tastes absolutely delicious 👌👏👏👏
Wow, you learn something new! I was given a bottle of HP from a friend in Southampton, being in America I compared to A1 sauce. HP is much better, but had no idea what it was made from. Thank you for the explanation and the recipe.Cheers!
So, about a year ago I picked up Granny Smiths to do this. Didn’t get it done, threw them out. Bought a brown sauce at the supermarket that wasn’t the HP brand. Hated it. So vinegary. Figured this recipe would be better. Bought more apples. Threw them out too. Bought more. Yesterday I had reached the point of either use them now or throw them out, so I finally made it! Had it tonight with some corned beef. Oh my god it’s good! Absolutely delicious. And it hasn’t even matured yet! I put it in 2 smaller canning jars coz it’s only me and I figured it’ll take me too long to get through it, but I may just put it on everything lol. Tomorrow I shall try my first ever bacon butty 😁
Now I really know how you've never had a bacon butty before? I'm so pleased to hear you've made some brown sauce and that you love it. I so appreciate comments like that. Hopefully you enjoy your bacon sandwich and convert your friends and family. x
@@unclemattscookerylessons I didn’t know what a butty was until a couple of years ago lol. I think my heritage is why I’ve never tried all sorts of things. Mum is Dutch and Dad was Italian, so we had a weird mix of foods but missed many of the basic things most people have. It had just never occurred to me to put bacon on a sandwich. Salami? Sure. Speculaas? Absolutely. But bacon goes with eggs on toast lol. I didn’t get the bread made today so the butty is tomorrow now. I had a grocery delivery tonight and portioning out all the meat to freeze took longer than I’d planned. I probably should have bought a loaf of bread lol. Never mind. I’m now stocked up for the next month or so, including a nice big packet of bacon 😁 I’ve made a couple of your recipes now, and I often refer to them for ideas or techniques and then make something different too. Your bread and butter pudding was to die for, and I now know how to cook duck thanks to you too. You explain things so well and make it look achievable. I was never taught to cook so you are really helping me. It can take me a while to get a recipe done as I have a pretty severe chronic illness and am very fatigued most of the time, and I also have a crappy kitchen with hardly any work space so am constantly moving things out of the way as I cook which takes even more energy. I’m hoping to move soon and have a great kitchen and then I’ll be going back through your videos and making a whole lot of them!
@@unclemattscookerylessons yes, a bacon butty is indeed a taste sensation! I’ve had two so far. Just amazing. I’ve also discovered that brown sauce is fabulous on a lamb chop. Oooh, pork chops! I’ve got to try that! It’s looking very likely that there will be a jar of home made brown sauce in my fridge forever more! I’ve got 2 apple trees but not a Granny Smith so I guess I’ll just have to buy another tree 😁
I’ve just made some brown sauce with your recipe. As I said I would. Had a little taste delicious just Gotta wait couple of weeks to mature . I’ll let you know the final result have a nice day
Well, I just went to the shops for some firewood and grabbed some Granny Smith’s and prunes to make this. I’ve never tried the branded one, but it looks like something I’ll enjoy.
I haven’t seen this sauce before in the U.S. and why the hell not?? This looks so yummy, love the green apples in this and the tart sweet!! I’ll have one grilled cheese and one OMG bacon sandwich as well. I love that you made this, I want to try it on everything now.
Concerning grilled cheese sandwich: Here in the US the names “grilled cheese sandwich” and “toasted cheese sandwich” are used pretty interchangeably in most places. However, it’s safer to use the term “grilled cheese sandwich”, because occasionally ordering a “toasted cheese sandwich” will get you a sandwich consisting of (unmelted) cheese on toasted bread.
Give that a try with some of my home made sausage and bacon, your right the HP brown sauce you buy now is not as good as it was a few years ago when It was made here in Birmingham, I use to drive past the HP factory every day on my way to work you could smell the sauce as you went past, happy days, atb john.
It’s never even crossed my mind to give this a go before. I’ve made ketchup a few time but never brown sauce. Looks delicious and that was a bacon butty and a half 🤤
If you don’t mind a question from an American, I have a couple sources where I can buy imported HP sauce. However, it seems to come in two varieties: one labelled as fruity and one not. Which would you consider this recipe to be closer to?
Great recipe -definitely giving it a try- but, at the risk of sounding all pedantic, Big Ben does _not_ appear on the label of HP Sauce. What _is_ shown is the Clock Tower (later renamed Elizabeth Tower). Big Ben being the name of the largest bell in the tower.
Very greatful to you for this recipe as HP here in SOUTH AFRICA costs us a fortune.... Gold is cheaper 🤦♀️ There are other knock offs but they are so sharp and basically vinegar "NASTY" and lets face it how does one eat a pork sosage or bacon butty without HP 😜 *BROWN SAUCE* thank you so much mwahh🥰🏴🇿🇦
I think I'm going to do this for Christmas. I was a Daddies customer but it's been ruined, HP seems the same just a different bottle. (owned by the same company of course).
Hey Uncle Matt, a question completely unrelated to this recipe. It’s spring here and my chickens are going nuts so I have an egg glut. I did your bread and butter pud (with Nutella instead of sultanas - yum!) and a couple of clafoutis and yesterday was looking at soufflé recipes but I really need to use up heaps at once, not a couple in a soufflé. So today I thought maybe I should try pickling some to eat next winter when they’re not producing many. I eat my breakfast eggs with pickles, so it could be a perfect solution. But... all the American recipes say they have to go in the fridge. I have at least 4 extra eggs a day, so that would be 2 quart jars a week in my fridge. That’s pointless as I’ll need a separate fridge just to keep the eggs in! So, my question is, is it safe to pickle eggs and keep them at room temperature? Is there a key to keeping them safe, like all vinegar instead of using some water in the pickling liquid or something like that? I have an American style pressure canner, so could pressure can them or water bath can them, but surely it would be safe just by swimming in vinegar? Isn’t that the whole point of pickling? Anyway, time to rewatch this video as I missed it typing all this lol
Wow thanks for your comment, my answer is pickled eggs are sold as an ambient product so as ling as they are canned correctly and as you say maybe just vinegar, sugar and spices, i don't see why they wouldn't keep for months. Also you can see what's going on in the jar so if mould is growing you can dispose of. Good luck with it.
Uncle Matt's Cookery Lessons awesome! Thank you! I was almost certain it must just be an Americans afraid of eggs thing as they’re always at room temp here too, but when they go on about something like that it’s easy to start doubting. I’ll give it a try. As you say, it’ll be pretty obvious if it goes wrong. The first few jars I do will get eaten pretty quickly as I’ll play with my spices until I get them just how I like them, and then I’ll start putting them up on the shelf for winter. Yay! Thank you so much. I really appreciate your knowledge and helpfulness!
didn't know that, as far as I was aware I was as close as I could get the the original, but I'm wrong about 10 times at least every day LOL. Tamarind would be really nice btw I'm sure
@@unclemattscookerylessons think it's just one of those things with recipes changing tbh. There's seems to be loads using dates etc and no tamarind so yours not the only one to not include it. I just remember being told by an older lady that the original included Tamarind. This is why I asked as she was quite emphatic that it had to be included 😂 and I didn't argue with her at the time. I definitely agree though that they seem to be making condiments way more sweet these days.
It's very similar to an American steak sauce in ingredient. Use raisins instead of plums and add some orange juice in there and you're probably knocking on the same doors.
Thanks for the comment, I'm sure you can swap out and replace the ingredients that you don't like. Tomatoes would be fine, but the end product simply wouldn't be HP sauce anymore. You'll have a lovely condiment all the same
My understanding is that tomatoes are used now but they weren't originally, apples are more expensive. I'm not a historian so could be wrong but I think I have that right.
I'M GOING TO MAKE YOUR HP SAUCE AND KETCHUP AND I KNOW A FELLOW THAT CAN EAT A 45 GAL DRUM OF KETCHUP A MONTH I'LL PASS YOUR RECIPE ON TO THEM. I KNOW HIS GIRL FRIEND LOVES SPICE IN HER LIFE AND SHE'S BEEN TRYING TO BROADEN HIS TASTES.....LOT'S OF WORK FOR HER.
Highly disagree about HP sauce, it tastes nothing like barbecue sauce. It does however taste like a watered down A-1 sauce. Little heavy on the vinegar for my taste.
I Agree Uncle Matt .same thing here in USA. crap get's moved to china or Mexico Go Figure huh. The Quality Goes way down in China and Mexico cause there standards are way Lower. Anymore if me and the Mrs. are shopping and I see china on the back of the product I throw it back on the shelf.
@@unclemattscookerylessons They recently did an episode on Worcestershire sauce and they also talked about brown sauce. As an American, it was all new to me.
@@unclemattscookerylessons I'll give the sauce a try. Canning toms at the mo, Done 28 jars of salsa so far, so will try your ketchup and brown sauce. Cheers.
you have a valid point there, seems there are more than one recipe out there. I have to say however this recipe is really good if you fancy giving it a try
On Sunday Nov 15, we had a terrible wind storm, leaving us with minus amount of singles left on the south side of my home. My husband bought a generator about 15 years ago. So I was planning to make this brown sauce I had everything on hand. Last night (Monday) with the generator chugging away outside I made the brown sauce. The malt vinegar made my nose and eyes run. Thought I made it wrong, but it turned wonderfully brown after I whipped it up. Tasted it warm, not too bad. Tasted it Tuesday, wonderful. My brother is a HP user and he thought my or your recipe was delightful. This was accomplished using a generator in a crisis. Thanks tons. 🇨🇦
I thought you were unhappy at first, read on and a happy ending yay. Had to pin this comment thanks so much x
L
@@unclemattscookerylessons why dont English people put their "broon" sauce on their fish n chips from the Chippy?! (like in Scotland)
Watching someone make brown sauce while "I vow to thee my country" is playing in the background is about the most British thing there is
Gets the heart going eh?
@@unclemattscookerylessons indeed it does!
I'm going to try your recipe. Here in the U.S. HP Sauce is expensive cause it's an import. Thank you for sharing.
Fully watch ❤️ nice sauce👌👍 xx
Excellent! I wanted to make a healthy organic brown sauce to go with my farmshop breakfast and Matt's already has a video ready. Looks great Matt will definitely try this! Thanks!
The sauce you prepared is very delicious..I enjoyed your video from end to end.. keep uploading and stay connected 🤝
Wow healthy and delicious brown sauce, so much to learn from you. Thanks for sharing
Great recipe and tips!
Thank you, I love brown sauce, will definitely give this a go
Very cool and tasty, thank you for teaching
thank you x
Cheers Matt. Just doubled everything up, changed to brown sugar for extra flavour and added tamarind for a bit of HP Fruity! Been using yr recipe for years. Hope yr doing well.
Good job! I'll be trying this soon
Words can’t be expressed how much I love this vid. Especially the patriotic start.
Thanks Michael, it is one of my favourite efforts
Nice video thank you for sharing stay safe stay healthy stay connected good luck for you you have wonderful days my friend good food delicious
Thank you, I am going to try this recipe.
i wanna try this one..thank u for this..
Brilliant video. Great commentary.
This looks so good will be trying out this week
I hope you like it, thanks x
Haha.. Ma Negus!
Wow looks veryy delicious!!! Definitely going to try it!
Wow. Thank you Matt. I have made brown sauce a couple of times from scratch over the years and it was delicious. But your recipe looks better.
I must try this recipe
I love the fact that you said, made as it used to be!
There are so many products on the market that don't match up to how they were.
I think manufacturers change the original recipes to boost their incomes. One company who makes mayonnaise replied to my email saying the change was made to cater for people's current tastes. (BS)
Thank you, I'm sure the main reasons for recipes changing is cost not changing taste?
Ooh lovely, thank you!
This is fun! Thank you. I´ll try it.
Just tried your recipe, but by mistake grabbed a bag of dried dates instead of prunes ! But the result was, to my taste, superb. Thanks for the basic recipe and, to your followers, dont be afraid of improvising so long as you respect the basic spirit of the recipe.
That shows a fundamental understanding of cooking, swapping one ingredient for a similar one is a good thing. Maybe your brown sauce was better for it?
I've never had, but now I must
Impressive kitchen skills uncle Matt. You are so confident and cool chef. Big thumbs up from the Philippines.
This is a very interesting sauce recipe . . Have tried other sauce but not brown ..In my list to do now 🙂👍 .Connecting for more 🙂
I was at quite a few Scottish Fairs and this must have been the brown sauce in the squirt bottles at the food stalls. Must try. Thanks. 🇨🇦
Love the recipe Matt, going to go for this one.
I will never look high and low here in the states for HP Sause... Thank you so much.
It is quintessentially English isn't it? In the UK we have Polish shops everywhere which is handy as my good lady is from Poland, it's a shame that there aren't more English stores for your salad cream etc
great video
just picked up this sauce for the first time, once i get past the vinegar it's got a really nice flavor going on so i cant wait to try this recipe and see the difference.. cheers
This is really a great sauce made from apples. I love your recipe. Looks healthy and delicious. I wanna make this recipe. Great to pair with meat or any spring rolls or even bread.
Gotta try this
I never knew hp sauce was ever fruity. I’m addicted to hp for breakfast.
This really is better than the branded stuff
Im looking forward to making this for my English husband! I'll put it on my channel to see if he likes it as we live in Texas and it's near impossible to buy any. Also gave a sub as i look forward to looking through your other recipes! 💚💚💚
bless you and congratulations for marrying an Englishman, you hit the jackpot there xxx
Looks delicious!
Cheers Matt, 3rd time of made this recipe. I chose it because it was easy to follow and 100% Vegan. I also add 2 tablespoons of Tamarind sauce for a tang!
Love that addition of tamarind, I made a fish curry yesterday and I love that tang
Great video and recipe. We actually do have HP sauce over here in the States and I love it. I put it on hamburgers, chicken, sandwiches and everything. I’m definitely going to try making this. Thanks Matt. 👍
thank you Ray, hope you're happy with the finished product.
Chef Matt...I need to calm down a bit because apart from the fact that I think I just might have seen the best Toasted Cheese Sandwich ever made (that cheese pull/stretch OMG🧀🧀🧀), and the best Bacon Sandwich ever made (oh that bacon upon bacon upon bacon🥓🥓🥓)...Your beautiful Brown Sauce that brings everything all together in one unified taste bud tantalising fruity packed flavourful punch is the stuff that dreams are made of...I have no more words, I mean, those Chicken Wings looked superb too!!! Amazing totally amazing and thank you for the great bit of HP sauce history too!!! I'm sharing this immediately...
Thanks Patrick, high praise indeed
that looks absolutely delicious !
perfectly done, this sauce is really great for steak!
Dunno how I missed this vid, gunna have to try this.
Cheers Ant
Its in the rule books that a grilled cheese must be made with highly processed American cheese. Lol. But you're knocked it out of the park. That looked delicious.
American cheese is not available in many stores in the UK, but I do agree with you
THANK YOU!!!❤🇬🇧👌
Hiya Mat made some of your "brown sauce" this evening.....tough now the waiting game (standing time) most impatient. Will take pics tomorrow morning to share with you. My lighting sub standard by 9pm 🤪🏴🇿🇦 tastes absolutely delicious 👌👏👏👏
looking forward to seeing how it turned out, I had it yesterday with Welsh rarebit, lovely
素晴らしい料理ですね～ブラウンソースがイイ感じ^^
Спасибо!)
Wow, you learn something new! I was given a bottle of HP from a friend in Southampton, being in America I compared to A1 sauce. HP is much better, but had no idea what it was made from. Thank you for the explanation and the recipe.Cheers!
Trying to make this, but having some difficulty finding the malt vinegar here in Chicago!!! Guess I'll have to order online!
No way is HP better.
Malt vinegar is hard to come by where I live. Is there another type a vinegar that works well as a substitute?
So, about a year ago I picked up Granny Smiths to do this. Didn’t get it done, threw them out. Bought a brown sauce at the supermarket that wasn’t the HP brand. Hated it. So vinegary. Figured this recipe would be better. Bought more apples. Threw them out too. Bought more. Yesterday I had reached the point of either use them now or throw them out, so I finally made it! Had it tonight with some corned beef. Oh my god it’s good! Absolutely delicious. And it hasn’t even matured yet! I put it in 2 smaller canning jars coz it’s only me and I figured it’ll take me too long to get through it, but I may just put it on everything lol. Tomorrow I shall try my first ever bacon butty 😁
Now I really know how you've never had a bacon butty before?
I'm so pleased to hear you've made some brown sauce and that you love it. I so appreciate comments like that.
Hopefully you enjoy your bacon sandwich and convert your friends and family. x
@@unclemattscookerylessons I didn’t know what a butty was until a couple of years ago lol. I think my heritage is why I’ve never tried all sorts of things. Mum is Dutch and Dad was Italian, so we had a weird mix of foods but missed many of the basic things most people have. It had just never occurred to me to put bacon on a sandwich. Salami? Sure. Speculaas? Absolutely. But bacon goes with eggs on toast lol. I didn’t get the bread made today so the butty is tomorrow now. I had a grocery delivery tonight and portioning out all the meat to freeze took longer than I’d planned. I probably should have bought a loaf of bread lol. Never mind. I’m now stocked up for the next month or so, including a nice big packet of bacon 😁
I’ve made a couple of your recipes now, and I often refer to them for ideas or techniques and then make something different too. Your bread and butter pudding was to die for, and I now know how to cook duck thanks to you too. You explain things so well and make it look achievable. I was never taught to cook so you are really helping me. It can take me a while to get a recipe done as I have a pretty severe chronic illness and am very fatigued most of the time, and I also have a crappy kitchen with hardly any work space so am constantly moving things out of the way as I cook which takes even more energy. I’m hoping to move soon and have a great kitchen and then I’ll be going back through your videos and making a whole lot of them!
@@unclemattscookerylessons yes, a bacon butty is indeed a taste sensation! I’ve had two so far. Just amazing. I’ve also discovered that brown sauce is fabulous on a lamb chop. Oooh, pork chops! I’ve got to try that! It’s looking very likely that there will be a jar of home made brown sauce in my fridge forever more! I’ve got 2 apple trees but not a Granny Smith so I guess I’ll just have to buy another tree 😁
I’ve just made some brown sauce with your recipe. As I said I would. Had a little taste delicious just Gotta wait couple of weeks to mature . I’ll let you know the final result have a nice day
Well, I just went to the shops for some firewood and grabbed some Granny Smith’s and prunes to make this. I’ve never tried the branded one, but it looks like something I’ll enjoy.
hope you enjoy x
Interesting, looks like what Americans might call apple butter but with vinegar and onion. Fruity bbq sauce kind of looks tasty
I haven’t seen this sauce before in the U.S. and why the hell not?? This looks so yummy, love the green apples in this and the tart sweet!! I’ll have one grilled cheese and one OMG bacon sandwich as well. I love that you made this, I want to try it on everything now.
Like 85. It looks absolutely delicious 😋
New subscriber here
Stay connected 👍🏻
Concerning grilled cheese sandwich:
Here in the US the names “grilled cheese sandwich” and “toasted cheese sandwich” are used pretty interchangeably in most places.
However, it’s safer to use the term “grilled cheese sandwich”, because occasionally ordering a “toasted cheese sandwich” will get you a sandwich consisting of (unmelted) cheese on toasted bread.
Im studying cookery ,wow this brown thnks you ❤
Thank you and good luck
Tamarind as well for a tang & xanthan gum to thicken and it stops it all seperating into watery stuff.
Wow. Looks good~ haha
Give that a try with some of my home made sausage and bacon, your right the HP brown sauce you buy now is not as good as it was a few years ago when It was made here in Birmingham, I use to drive past the HP factory every day on my way to work you could smell the sauce as you went past, happy days, atb john.
thanks John, shame the company was sold and the new owners looking to cut costs
It’s never even crossed my mind to give this a go before. I’ve made ketchup a few time but never brown sauce. Looks delicious and that was a bacon butty and a half 🤤
best sarnie in the world for sure
Great video. I can't believe that you didn't didn't showcase Welsh Rarebit for the cheese example. So much better than the American alternative.
I do have a wonderful Welsh rarebit recipe though. I agree that it would have been perfect you're right
You can make my bacon Sarnies any time you like blimey they look lovely. Going to make me some brown sauce
Thanks Norman
If you don’t mind a question from an American, I have a couple sources where I can buy imported HP sauce.
However, it seems to come in two varieties: one labelled as fruity and one not.
Which would you consider this recipe to be closer to?
I would go for the fruity one, and thanks for taking time to comment, I really appreciate it. Have a great Christmas
Is it possible that HP upped the vinegar/acidity as a preservative?
Maybe, I know they've altered the recipe to lower cost
Great recipe -definitely giving it a try- but, at the risk of sounding all pedantic, Big Ben does _not_ appear on the label of HP Sauce.
What _is_ shown is the Clock Tower (later renamed Elizabeth Tower). Big Ben being the name of the largest bell in the tower.
You are indeed correct regarding Big Ben, and so very pedantic 😃have a great Christmas
@@unclemattscookerylessons: And to you.
Very greatful to you for this recipe as HP here in SOUTH AFRICA costs us a fortune.... Gold is cheaper 🤦♀️ There are other knock offs but they are so sharp and basically vinegar "NASTY" and lets face it how does one eat a pork sosage or bacon butty without HP 😜 *BROWN SAUCE* thank you so much mwahh🥰🏴🇿🇦
THANKs so much
I haven't made this yet but perhaps you could release your own Uncle Matt's brown sauce.
Great, maybe you could use it on a pizza? cheers uncle. 🍕
I think I'm going to do this for Christmas. I was a Daddies customer but it's been ruined, HP seems the same just a different bottle. (owned by the same company of course).
this recipe really is very nice, hope you enjoy
You go uncle Matt. Add a little spice to it
I just had some more of it with Welsh rarebit (posh cheese on toast)
Hey Uncle Matt, a question completely unrelated to this recipe. It’s spring here and my chickens are going nuts so I have an egg glut. I did your bread and butter pud (with Nutella instead of sultanas - yum!) and a couple of clafoutis and yesterday was looking at soufflé recipes but I really need to use up heaps at once, not a couple in a soufflé. So today I thought maybe I should try pickling some to eat next winter when they’re not producing many. I eat my breakfast eggs with pickles, so it could be a perfect solution. But... all the American recipes say they have to go in the fridge. I have at least 4 extra eggs a day, so that would be 2 quart jars a week in my fridge. That’s pointless as I’ll need a separate fridge just to keep the eggs in! So, my question is, is it safe to pickle eggs and keep them at room temperature? Is there a key to keeping them safe, like all vinegar instead of using some water in the pickling liquid or something like that? I have an American style pressure canner, so could pressure can them or water bath can them, but surely it would be safe just by swimming in vinegar? Isn’t that the whole point of pickling?
Anyway, time to rewatch this video as I missed it typing all this lol
Wow thanks for your comment, my answer is pickled eggs are sold as an ambient product so as ling as they are canned correctly and as you say maybe just vinegar, sugar and spices, i don't see why they wouldn't keep for months.
Also you can see what's going on in the jar so if mould is growing you can dispose of.
Good luck with it.
Uncle Matt's Cookery Lessons awesome! Thank you! I was almost certain it must just be an Americans afraid of eggs thing as they’re always at room temp here too, but when they go on about something like that it’s easy to start doubting. I’ll give it a try. As you say, it’ll be pretty obvious if it goes wrong. The first few jars I do will get eaten pretty quickly as I’ll play with my spices until I get them just how I like them, and then I’ll start putting them up on the shelf for winter. Yay! Thank you so much. I really appreciate your knowledge and helpfulness!
And Molasses?
Where's the Tamarind? I thought the original and subsequent recipes for brown sauce used this as it gives that signature tartness etc.
didn't know that, as far as I was aware I was as close as I could get the the original, but I'm wrong about 10 times at least every day LOL. Tamarind would be really nice btw I'm sure
@@unclemattscookerylessons think it's just one of those things with recipes changing tbh. There's seems to be loads using dates etc and no tamarind so yours not the only one to not include it. I just remember being told by an older lady that the original included Tamarind. This is why I asked as she was quite emphatic that it had to be included 😂 and I didn't argue with her at the time.
I definitely agree though that they seem to be making condiments way more sweet these days.
Just a footnote: Here in the US probably the closest thing to HP sauce is the brand A1 Steak Sauce.
It's very similar to an American steak sauce in ingredient. Use raisins instead of plums and add some orange juice in there and you're probably knocking on the same doors.
the more you explore food from around the world, you realise how similar some cuisines can be?
I had always thought HP sauce had molasses in.
I had no idea apples were involved. Add a tablespoon of Brown Sauce to a jar of Marmite for a nice surprise.
thats sound so mad that it could just work?
I’ll have to try that but prunes and apples are really throwing me off flavor profile wise
Thanks for the comment, I'm sure you can swap out and replace the ingredients that you don't like. Tomatoes would be fine, but the end product simply wouldn't be HP sauce anymore.
You'll have a lovely condiment all the same
This is the 3rd video I've watched that doesn't use tomatoes which is the base for HP sauce
My understanding is that tomatoes are used now but they weren't originally, apples are more expensive.
I'm not a historian so could be wrong but I think I have that right.
It should be called Nottingham Sauce as that is where it was invented.
"...even more nicerer....."
your getting my lingo down Gareth
Wow new recipe..
Thanks for sharing..
New friend here stay connected see u in my kitchen too keep safe always
Happy Eating
Hi Susan, thanks for your kind comment. New friend x
I'M GOING TO MAKE YOUR HP SAUCE AND KETCHUP AND I KNOW A FELLOW THAT CAN EAT A 45 GAL DRUM OF KETCHUP A MONTH I'LL PASS YOUR RECIPE ON TO THEM. I KNOW HIS GIRL FRIEND LOVES SPICE IN HER LIFE AND SHE'S BEEN TRYING TO BROADEN HIS TASTES.....LOT'S OF WORK FOR HER.
thats a serious ketchup problem 45 gallons!
Anyone else distracted by the fuzz bit hanging from the beard?
Me, i was distracted when i watched it back, never mind eh? 😁
tamarind?
I like hp but i think daddies is the best brown sauce
Daddies is good for sure.
Highly disagree about HP sauce, it tastes nothing like barbecue sauce. It does however taste like a watered down A-1 sauce. Little heavy on the vinegar for my taste.
Hope you give this recipe a try
I thought it had tamarind?
I think tamarind would be very nice addition, the research I did led me to this recipe, but adding more flavours will personalise the end product.
I Hate to bust your Balls Uncle Matt but HP is NOT a British sauce. it's made in the Netherlands.
It's an outrage! I had to check and yes they moved production to Holland. Is nothing sacred anymore?
It is however a British invention
I Agree Uncle Matt .same thing here in USA. crap get's moved to china or Mexico Go Figure huh. The Quality Goes way down in China and Mexico cause there standards are way Lower. Anymore if me and the Mrs. are shopping and I see china on the back of the product I throw it back on the shelf.
HE'S THE FELLOW I WAS TALKING ABOUT . IN HIS VIDEO HE MENTIOS HIS LOVE OF KETCHUP. TAKE A LOOK.
th-cam.com/video/qHRgRkN-w3Q/w-d-xo.html
How many people are here because of the Stuff You Should Know podcast?
Hi I've not heard of that, did I get a mention then? Thanks for taking time to comment 🙂
@@unclemattscookerylessons They recently did an episode on Worcestershire sauce and they also talked about brown sauce. As an American, it was all new to me.
I thought brown sauce was maybe some kind of beef flavored sauce...that's what I get for thinking...its just apple butter. Weird.
Birthday… FIN
Could you cook the sausages properly next time please?
my oven is broken at the moment, and I was happy with them so there
@@unclemattscookerylessons I'll give the sauce a try. Canning toms at the mo, Done 28 jars of salsa so far, so will try your ketchup and brown sauce. Cheers.
Where's the tamarind .
you have a valid point there, seems there are more than one recipe out there. I have to say however this recipe is really good if you fancy giving it a try
@@unclemattscookerylessons looks bang on but tamarind is a key to brown sauce...
I've tried this when visiting a friend that's from England. I have to say Im definitely not a fan of it.
did you also try marmite that definitely divides the room? For me brown sauce is perfect with a bacon sandwich but I know that it's not for everyone
Prunes. Nah. You need to use dates man
Your house will reek of vinegar for days
I find it funny A1 was invented there and is now only available here in the US.