Steak sauce Steak sauce Steak sauce is a dark brown sauce commonly served as a condiment for beef, in the United States. The original sauce from which "steak sauce" is derived is known in Britain as "brown sauce". Steak sauce is normally brown or orange in color, and often made from tomatoes, spices, vinegar, and raisins, and sometimes anchovies. The taste is either tart or sweet, with a peppery taste similar to Worcestershire sauce. Three major brands in the U.S. are Lea & Perrins, Heinz 57, and A1 Steak Sauce (a tart variant). There are also numerous regional brands that feature a
Fish sauce In January 2016, the Institute of Food Technologists published a study asserting that the "Vietnamese fish sauce added to chicken broth, tomato sauce and coconut curry reduced the amount of sodium chloride by 10-25 percent while still maintaining the perceived deliciousness, saltiness and overall flavor intensity." In China, fish sauce is called "yúlù" (, literally "fish dew") and is native to the provinces of Guangdong and Fujian. In Japan, fish sauce variations are used as a seasoning of local specialties. "Ishiru" in the Noto Peninsula is made from sardine and squid. "Shottsuru" of Akita Prefecture is mainly made from sailfin