What is HP Sauce and Why Brits Put It on Everything?

If you’ve ever eaten breakfast with a Brit, you might have noticed a mysterious brown bottle on the table, usually next to the ketchup. That’s HP Sauce, Britain’s tangy, spicy answer to ketchup and the not-so-secret star of many a bacon sandwich. For Brits, it’s more than just a sauce; it’s a tradition. And while it might look a bit strange if you’re new to it, HP Sauce has won over generations with its bold flavour and versatility. So, what actually is HP Sauce, and why are so many British expats still putting it on, well, almost everything?

The HP Sauce Origin Story

The story of HP Sauce goes back more than a century, right to the heart of British food history. It was first created in the late 1800s by Frederick Gibson Garton, a grocer from Nottingham, who wanted a sauce with a kick, something fruitier and spicier than the usual condiments of the time. He named it “HP Sauce” after hearing that his new recipe was being served at the Houses of Parliament in London. That’s why there’s a picture of Big Ben and the iconic building on every bottle, making it instantly recognisable.

HP Sauce quickly became a staple in British households, not just for politicians in Westminster but for everyone from miners to schoolkids. Over the years, it earned a reputation as “the original brown sauce”, a tangy, vinegary, slightly sweet blend of tomatoes, malt vinegar, dates, tamarind, and a secret mix of spices. For many Brits, the taste is instantly nostalgic and can turn an ordinary fry-up into something a bit special.

Whether it’s slathered on a bacon sarnie, poured over chips, or even used as a cheeky dip for crisps, HP Sauce has stayed part of the British diet for generations. 

What Does HP Sauce Taste Like?

When people ask “what is HP Sauce?” the next question is usually, “But what does it taste like?” Imagine a sauce that’s somewhere between ketchup, Worcestershire sauce, and chutney, with a little sweet, a little sharp, and a hint of spice. HP Sauce is thick and dark brown, packed with tangy vinegar, sweet dates, tomato, and a gentle blend of spices. It’s savoury but not hot, slightly fruity, and just sharp enough to wake up your taste buds, especially if you’re having it on a greasy fry-up.

It’s not barbecue sauce and it’s definitely not ketchup. Most Brits describe it as “tangy” or “fruity with a kick,” but you really have to try it yourself. For many, it’s the ultimate sauce for a bacon sandwich, sausage roll, or even a plate of chips. Filipinos might find it reminds them a bit of sweet-style spaghetti sauce mixed with a touch of steak sauce, familiar, but with a British twist.

Why Do Brits Love HP Sauce So Much?

It’s no exaggeration to say HP Sauce is almost a national obsession. For many Brits, no cooked breakfast is complete without a dollop of brown sauce on the side. It’s the secret weapon for rescuing a dry bacon sandwich, livening up a plate of chips, or adding a tangy punch to sausages and even pies.

Part of its magic is nostalgia: people grow up with HP Sauce on the table, from school lunches to family Sunday fry-ups. For expats, it’s one of those flavours that brings home a bit closer. And unlike ketchup, HP Sauce has a bit more complexity, thanks to those fruit and spice notes, so it goes with just about anything savoury.

What’s surprising is how versatile it is. Brits put HP Sauce on roast dinners, burgers, leftover cold meat, chips, or even a cheese toastie. There’s even a running joke that “Brits will put HP Sauce on anything if you let them.” And to be honest, it’s not far from the truth.

How Filipinos Can Try HP Sauce

If you’re curious and want to know what all the fuss is about, there are loads of ways to give HP Sauce a go, even if you’re not into bacon or British breakfasts. Here are a few ideas to get you started:

• On silog breakfasts: Add a spoonful to your hotdog silog or tapsilog for a tangy upgrade.

• With fries or chips: Use it as a dip, like you would ketchup, but with a richer, spicier flavour.

• Burgers and grilled chicken: Swap your usual sauce for HP, or mix a little with mayonnaise for a quick burger sauce.

• On rice: Don’t knock it ‘til you’ve tried it! A drizzle of HP on garlic rice adds a sweet, tangy kick.

• As a marinade or glaze: Brush over roast pork or chicken before baking for an easy British twist.

It’s also perfect for dipping sausage rolls, adding to meat pies, or even jazzing up local snacks. The bold flavour stands up to all sorts of Filipino dishes, just experiment and see what works.

Could You Be a Brown Sauce Convert?

You don’t have to be British to appreciate HP Sauce. Whether you’re looking to recreate a classic English breakfast or just want to try something new with your next silog, HP Sauce is a British staple that’s found its way onto Filipino plates, and won more than a few converts along the way. Give it a go. You might just find yourself reaching for the brown bottle, too.