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Sainsbury's Basics Brown Sauce: A Tightwad Tasty Product Review!

Updated on October 4, 2014

The Subtle Beauty Of Brown Sauce!

Creative Commons Licence  Attribution 2.0 Generic (CC BY 2.0)
Creative Commons Licence Attribution 2.0 Generic (CC BY 2.0) | Source

What is brown sauce? More to the point, what is brown sauce all about? And what kind of flavour is brown?

Really, it's not hard to see, sometimes, why traditional British cuisine and food specialties get the reputation they do worldwide. (And if you want to see what I mean, check out an episode of the classic comedy Frasier sometime.) At least tomato sauce is explicable, and, as they say, does what it says on the, er, bottle. That is, it's chock-full of tomatoes. What the heck is brown sauce made of?

Well, in the case of Sainsbury's Basics Brown Sauce, the answer's easy enough to find: just take a look at the label. This simple task reveals to us that the prime constituents in this case are water, glucose-fructose syrup, molasses, maize starch, date paste, tomato paste and apple. The list of ingredients goes on: but since the order of ingredients tends to indicate the actual relative quantities of items in the product, I'll assume they are, if not less important in terms of flavour, nutritional qualities, texture etc., then at least less significant in terms of total content. (I guess they couldn't really call it glucose-fructose syrup sauce.)

Say you live on the moon, or you're not a UK bod. What is brown sauce useful for, and what does it taste like? Well, in terms of flavour and savour, I'd say it's... um. Tangy! And, yes, savoury, and a bit vinegary. (Not surprising as it also contains acetic acid.) But what should you put it on? Obviously your mileage may vary: but I'd say the one snack or meal for which it's an absolute essential, is a bacon sandwich. No brown sauce? No bacon sammich!

But of course, you may find you disagree with me. The easiest way to find out, is to buy some yourself and try it out today!


Public domain.
Public domain. | Source


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