brown sauce

　

WordNet

1. bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc. (同)sauce Espagnole
2. a sauce based on soy sauce (同)brown_sauce
3. fry in a pan until it changes color; "brown the meat in the pan"
4. of a color similar to that of wood or earth (同)brownish, chocolate-brown, dark-brown
5. an orange of low brightness and saturation (同)brownness
6. (of skin) deeply suntanned (同)browned
7. dress (food) with a relish
8. flavorful relish or dressing or topping served as an accompaniment to food
9. add zest or flavor to, make more interesting; "sauce the roast"
10. behave saucily or impudently towards
11. abolitionist who was hanged after leading an unsuccessful raid at Harpers Ferry, Virginia (1800-1859) (同)John Brown
12. Scottish botanist who first observed the movement of small particles in fluids now known a Brownian motion (1773-1858) (同)Robert Brown
13. the part of the face above the eyes (同)forehead

PrepTutorEJDIC

1. 『褐色の』,『茶色の』 / 日に焼けた / 『褐色』,『茶色』,トビ色 / …'を'褐色にする / 褐色になる
2. 〈U〉〈C〉『ソース』 / 〈U〉果物の砂糖煮 / 《話》=sass / …‘を'ソースで味つけする;…‘に'ソースをかける / 《話》=sass
3. 《複数形》『まゆ』,『まゆ毛』 / 『額』(forehead) / がけ(山)の端,斜面の上端

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/11/25 10:28:54」(JST)

wiki en

[Wiki en表示]

This article is about the common British condiment. For the meat stock based sauce, see Brown sauce (meat stock based). For other uses, see Brown sauce (disambiguation).

Branston brown sauce

Brown sauce is a traditional condiment served with food in the United Kingdom and Ireland, normally dark brown in colour. The best known brown sauce is HP Sauce, a spicy and tangy variety. Brown sauce is traditionally eaten with meals and dishes such as full English breakfasts, bacon sandwiches, chips, and baked beans.

The ingredients include a varying combination of tomatoes, molasses, dates, apples, tamarind, spices, vinegar, and sometimes raisins or anchovies. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce. It is similar to brown sauce marketed as steak sauce in the United States.

A combination of spirit vinegar (or water) and brown sauce, known simply as "sauce" or "chippy sauce", is popular on fish and chips. throughout Scotland and other parts of the UK. The sauce itself is reported to have been popularised beginning in Edinburgh.

A recipe for "sauce for steaks," composed of ale, wine, ketchup, pepper and butter, appeared in an 1862 cookbook published in London.

Common brands

• HP Sauce
• Heinz Ideal Sauce
• Branston brown sauce
• Wilkin & Sons
• Daddies brown sauce
• Hammonds of Yorkshire Chop Brown Sauce
• OK Sauce
• Powell's Lucknow Sauce
• Chef brown sauce (popular in Ireland)
• YR sauce (popular in Ireland)
• Crucials

HP Sauce is the most popular brown sauce in the UK, accounting for around 75% of value sales in the UK. In some regions of the UK, Daddies is also a very popular sauce, especially in the Midlands and West Country.

Chef Brown Sauce and YR Sauce are popular brown sauce brands in Ireland. While 'YR' stands for 'Yorkshire Relish', the sauce has been produced in Ireland since 1933 and is currently manufactured in Co Donegal, by Robert Roberts.

Most supermarket chains in the UK and Ireland also stock their own brand of brown sauce. As with other condiments like ketchup, mayonnaise and mustard, brown sauce is widely available in catering sachets and dispenser bottles in restaurants.

See also

• Burger sauce
• Henderson's Relish

References

UpToDate Contents

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English Journal

• It tastes as good as it looks! The effect of food presentation on liking for the flavor of food.

• Zellner DA1, Loss CR2, Zearfoss J2, Remolina S3.
• Appetite.Appetite.2014 Jun;77:31-5. doi: 10.1016/j.appet.2014.02.009. Epub 2014 Feb 28.
• Diners in a restaurant were served the same meal (composed of a sautéed chicken breast with a fines herbes sauce, brown rice pilaf, and sautéed green beans with toasted almonds served on a round white china plate). The same food was presented in two different arrangements on two different nights.
• PMID 24589740

• Formation and distribution of 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone, a pigment, an aroma and a biologically active compound formed by the Maillard reaction, in foods and beverages.

• Furusawa R1, Goto C, Satoh M, Nomi Y, Murata M.
• Food & function.Food Funct.2013 Jul;4(7):1076-81. doi: 10.1039/c3fo30367e. Epub 2013 Mar 28.
• We recently identified 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone (DHDMT) from soy sauce as a low-molecular-weight pigment formed by the Maillard reaction. DHDMT has also been reported as an aroma compound in a model system and a biologically active compound of heated garlic. To utilize these func
• PMID 23536157

• Milk production, nutrient digestibility and nitrogen balance in lactating cows fed total mixed ration silages containing steam-flaked brown rice as substitute for steam-flaked corn, and wet food by-products.

• Miyaji M1, Matsuyama H, Hosoda K, Nonaka K.
• Animal science journal = Nihon chikusan Gakkaihō.Anim Sci J.2013 Jun;84(6):483-8. doi: 10.1111/asj.12026. Epub 2013 Jan 17.
• The objective of this study was to evaluate the effect of substituting brown rice grain for corn grain in total mixed ration (TMR) silage containing food by-products on the milk production, whole-tract nutrient digestibility and nitrogen balance in dairy cows. Six multiparous Holstein cows were used
• PMID 23607799

Japanese Journal

• Loss of Aspergillus oryzae amyR function indirectly affects hemicellulolytic and cellulolytic enzyme production(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)

• Watanabe Jun,Tanaka Hisaki,Mogi Yoshinobu,Yamazaki Tatsuo,Suzuki Kazushi,Watanabe Takeshi,Yamada Osamu,Akita Osamu
• Journal of bioscience and bioengineering 111(4), 408-413, 2011-04
• … oryzae OR101, was found to be suitable for soy sauce production, yielding a product light brown in color. … Complementation of AB390 with the wild-type amyR reduced hemicellulase and cellulase activities and increased amylase activity in soy sauce koji, the mold responsible for giving soy sauce. …
• NAID 110008607493

• メラノイジンに関する食品化学的研究

• 本間 清一
• 日本栄養・食糧学会誌 : Nippon eiyo shokuryo gakkaishi = Journal of Japanese Society of Nutrition and Food Science 58(2), 85-98, 2005-04-10
• … Model melanoidin was prepared from glucose and amino acid, and the following methods were found to be available for the characterization of model and food melanoidins: electrofocusing, metal-chelating affinity chromatography, lectin affinity chromatography, oxidative and reductive conditions, preparative conditions, nutritional balance study in rats, and microbiological discoloration of brown pigments. … The major precursors of fish sauce melanoidin and onion sauté …
• NAID 10020369768

• ルーおよびソースの流動性と嗜好性に与える加熱温度の影響

• 加藤 征江
• 日本調理科学会誌 28(3), 167-172, 1995-08-20
• 未加熱の小麦粉とバターの等量混合物および各加熱温度段階(100, 120, 140, 160, 180℃)のルーおよびそれから作られたソースについての流動性, およびソースの嗜好性について調べた結果は次ぎの通りである。1) ルーの性状に火力と鍋の材質, 材料の配合割合は影響を与えたが, いずれの場合も, 加熱温度が90℃から110℃位までの試料が泡立つ温度帯は温度上昇の速度は小さかった。2) 未加 …
• NAID 110001169711

Related Links

• ブラウンソース【brown sauce】の意味 - 国語辞書 - goo辞書

ブラウンソース【brown sauce】とは。意味や解説。小麦粉をバターでいためて茶褐色にしブイヨンを加えて煮詰めたソース。シチューや焼き肉料理などに用いる。 - goo辞書は国語、英和、和英、中国語、百科事典等からまとめて探せる ...

• BROWN SAUCE

We are Brown Sauce WE'RE ONE OF A KIND. A SPECIAL BRAND OF CREATIVE INSPIRATION. CLIENTS COME TO US BECAUSE THEY WANT US. WE WORK WITH THEM TO TURN THEM INTO WINNERS. WE GROW ...

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関連記事

「brown」

「brown」

　　[★]

• n.

• 褐色、茶色