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
Normande sauce Normande sauce Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with velouté, fish velouté or fish stock, cream, butter and egg yolk as primary ingredients. Some versions may be prepared using both fish velouté and fish stock. Some may be prepared simply using a velouté base and the addition of cream, which are cooked together. Cider or dry white wine may also be used as primary ingredients. Some versions may use mushrooms or mushroom ketchup in its preparation. Additional ingredients may include fish liquor (fish sauce), oyster liquor, mushroom liquor and lemon