British Sauces Explained for the Filipino Pantry

British food isn’t all about roast dinners and puddings, sometimes, it’s the sauces that make a meal memorable. For many Brits, a fry-up, sandwich, or Sunday roast isn’t complete without a dollop of something tangy, creamy, or fruity on the side. But what are all those bottles and jars? Whether you’re a British expat missing the taste of home, or a Filipino just curious about new pantry flavours, here’s your guide to five classic British sauces, plus easy ways to enjoy them with Filipino favourites.

 

HP Sauce: The Classic British Brown Sauce

What is HP Sauce?
HP Sauce is the legendary brown sauce, instantly recognisable from its blue-and-white label with the Houses of Parliament. Thick, tangy, slightly spicy, and a bit fruity, HP Sauce is a staple on British breakfast tables.

How Brits use it:
Poured over bacon sandwiches, sausages, chips (fries), and the full English breakfast.

Filipino pairings to try:

• Spoon it on hotdog silog or tapsilog for a tangy twist.

• Use as a dip for fries, or drizzle over garlic rice with grilled meats.

 

Salad Cream: Britain’s Tangy Mayo Alternative

What is Salad Cream?
Creamier and sharper than regular mayonnaise, Salad Cream is made with vinegar, egg yolk, and mustard. It’s light, a bit zingy, and goes well with just about anything that needs a creamy boost.

How Brits use it:
As a salad dressing, in sandwiches, or on new potatoes.

Filipino pairings to try:

• Add to potato salad, macaroni salad, or use as a dip for lumpia and fried chicken.

• Spread on pandesal with ham or cheese for a British twist.

 

Tartare Sauce: The Go-To for Fish

What is Tartare Sauce?
A creamy sauce mixed with chopped pickles and capers, Tartare Sauce is tangy, slightly salty, and full of texture. It’s a must-have for British fish and chips.

How Brits use it:
With fried fish, fishcakes, or even chips.

Filipino pairings to try:

• Perfect with crispy bangus, tilapia, or fish fillet.

• Try as a dip for fish balls or kwek-kwek for a new snack experience.

 

Mint Sauce: Fresh and Herby

What is Mint Sauce?
Made from chopped mint, vinegar, and sugar, this bright green sauce is sweet, sharp, and refreshing. Traditionally served with roast lamb in Britain, it’s surprisingly versatile.

How Brits use it:
Poured over roast meats, especially lamb, or used to lift the flavour of vegetables.

Filipino pairings to try:

• Drizzle on lechon manok (roast chicken) or grilled pork belly.

• Mix with a bit of vinegar as a dipping sauce for inihaw.

 

Branston Pickle: Sweet and Chunky Relish

What is Branston Pickle?
A chunky, tangy-sweet relish made from diced vegetables, vinegar, and spices. It’s not actually a “pickle” in the American sense, but a spreadable, flavour-packed British classic.

How Brits use it:
Slathered on cheese sandwiches (the “ploughman’s lunch”), cold meats, or toast.

Filipino pairings to try:

• Spread on pan de sal with cheddar or kesong puti for a sweet-and-savoury merienda.

• Serve as a side with cold cuts, embutido, or even burgers.

 

Try Something New in Your Pantry

British sauces are a fun, easy way to add something new to your meals, whether you’re looking for a tangy dip, a creamy spread, or a punchy relish. They’re not just for British food either. HP Sauce, Salad Cream, Tartare Sauce, Mint Sauce, and Branston Pickle can all be mixed and matched with Filipino classics, from silog breakfasts to street food. Give one (or all) a try and see which pairing becomes your new favourite!