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
Chaudfroid sauce Chaudfroid sauce Chaudfroid sauce, also spelled as chaud-froid sauce, is a culinary sauce that can be prepared using a reduction of boiled meat carcasses and other ingredients. Simpler preparations of the sauce omit the use of meat, and some use sauces such as espagnole, allemande or velouté as a base. Chaudfroid sauce is typically served cold, atop cold meats and cold meat-based dishes such as galantine and terrine. The term "chaud froid" means "hot-cold" in French. The sauce's name is based upon the sauce being prepared hot, but served cold. It has been suggested that chaudfroid sauce was invented by