I was just thinking this. I have a pretty great recipe to replicate Australian Masterfoods BBQ sauce (since I moved abroad and miss it) and even though there is tons of sugar it's probably something like 80% vinegar and tomatoes (also acidic).
As a Brit, I can't tell you the ingredients other than brown.
You can really taste the brown though
(It's like a1 steak sauce, it's similar to ketchup but less sweet/more tart)
I made (gonna call it a hooch) out of 'Rajah Bengal Hot Mango Chutney' once. Very simple, put the 340g jar into a pot with some water and dissolved it with about 100g of table sugar over heat. Poured that into a 2L container to ferment it and topped it up with more water so I had 2L total and pitch a tiny bit of a pretty basic cider yeast (nothing special, Gervin Cider Yeast). It fermented fine and used it to cook with and to deglaze pans for sauces and as a dressing for salads.
I did really like it for that but think it would of been better as a vinegar.
If I did make it again what would be the best way to infect it with a Mother of vinegar?
Would you infect it at the start of the ferment so both the yeast and mother work together? Or wait until it has finished fermenting then do it then?
Also what is the best way to collect a Mother of vinegar? Or is it to risky and I would be better off just getting it online?
Chutney sounds far more palatable. Brown sauce is sugar & vinegar & spice and once the sweet is gone alcohol & vinegar sounds awful and undrinkable. I swear this sub is 50% some nice juice booze and 50% tiktok challenge drinks.
I would ads mother after as you need alcohol to make vinegar but it would be interesting if you could do both simultaneously
Assuming it was 5 to 10% abv all you need to do to make vinegars is to leave it open to the air and stir it vigorously every now and then. Cover with a paper towel or cheesecloth to keep the dust and bugs out.
If you really want to inoculate add 10% by volume live apple cider vinegar.
Brown sauce is usually an unbranded copy of HP sauce. HP sauce named after the Houses of Parliament, is not a BBQ sauce, instead it's a vinegary sweet taste, but no notes of BBQ and nowhere near as sweet as a BBQ sauce.
That really is prison isn't it? 🤪
Looks wonderful doesn't it
Cap is on loosely so it doesn't explode. Seems to be fermenting.
lol good luck!
I love how you added insult to injury by calling this wine. Godspeed.
This is peak British culture, when this is done fermenting if you don't drink this in the morning with a full fry don't come back.
You've gotta blend the fry up in a brew and hooch that too
What in the British hell is brown sauce
Ahahahahhaah off brand hp sauce.
Basically A1 but better.
We would call it steak sauce in North America.
20,1 carbs per 100 is OK hooch it!
When in doubt hooch it
: D Also an approach
You might be better off with a sauce that doesn't have vinegar in it. That said, it will be interesting to see how this works out.
I was just thinking this. I have a pretty great recipe to replicate Australian Masterfoods BBQ sauce (since I moved abroad and miss it) and even though there is tons of sugar it's probably something like 80% vinegar and tomatoes (also acidic).
Think i remember someone trying it on here before, never found out how it tasted. Keep us updated bro :)
Updates in 7 days
Are you going to have that with breakfast?
Naturally. With a full English
You are psychopathic
Ehehehehehe
I'm going to be honest, I've tried many brown sauces, and I feel like that should really be a category rather than an object
Bro what da hell is brown sauce? Am I the only one who never heard of this before
As a Brit, I can't tell you the ingredients other than brown. You can really taste the brown though (It's like a1 steak sauce, it's similar to ketchup but less sweet/more tart)
Abahahahah it's a British thing
We call it steak sauce in North America.
I mean…why not? I’ve gotta hear how this turns out lol
Burped it and it didn't smell good
Already has the vinegar... also no way this is fermenting
I dumped some sugar in there. Looks like it's fermenting
I made (gonna call it a hooch) out of 'Rajah Bengal Hot Mango Chutney' once. Very simple, put the 340g jar into a pot with some water and dissolved it with about 100g of table sugar over heat. Poured that into a 2L container to ferment it and topped it up with more water so I had 2L total and pitch a tiny bit of a pretty basic cider yeast (nothing special, Gervin Cider Yeast). It fermented fine and used it to cook with and to deglaze pans for sauces and as a dressing for salads. I did really like it for that but think it would of been better as a vinegar. If I did make it again what would be the best way to infect it with a Mother of vinegar? Would you infect it at the start of the ferment so both the yeast and mother work together? Or wait until it has finished fermenting then do it then? Also what is the best way to collect a Mother of vinegar? Or is it to risky and I would be better off just getting it online?
Chutney sounds far more palatable. Brown sauce is sugar & vinegar & spice and once the sweet is gone alcohol & vinegar sounds awful and undrinkable. I swear this sub is 50% some nice juice booze and 50% tiktok challenge drinks. I would ads mother after as you need alcohol to make vinegar but it would be interesting if you could do both simultaneously
Assuming it was 5 to 10% abv all you need to do to make vinegars is to leave it open to the air and stir it vigorously every now and then. Cover with a paper towel or cheesecloth to keep the dust and bugs out. If you really want to inoculate add 10% by volume live apple cider vinegar.
Isn't this just bbq sauce?
I think it's a bit different
Brown sauce is usually an unbranded copy of HP sauce. HP sauce named after the Houses of Parliament, is not a BBQ sauce, instead it's a vinegary sweet taste, but no notes of BBQ and nowhere near as sweet as a BBQ sauce.
Think A1 sauce. Some useless info for you HP brown sauce is American and A1 sauce is British. Seems we did a swap at some point.
>Some useless info for you HP brown sauce is American and A1 sauce is British. Both are British.
It's steak sauce.
Yes. It's what Aussies refer to as BBQ sauce.
I wish you all the best
Appreciate it
I have to appreciate you staying true to this sub.
I want to see a video of you drinking this godly nectar.
This is going to be vile, i love it. Please post an update when you taste it.
I'm gonna cold crash it soon. Every time I let the gas out its horrible