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
Soy sauce the acid-hydrolyzed vegetable protein variety. In Indonesia, soy sauce is known as "kecap" (old spelling: "ketjap"), which is a catch-all term for fermented sauces, and cognate to the English word "ketchup". The most popular type of soy sauce in Indonesian cuisine is "kecap manis" or sweet soy sauce. The term "kecap" is also used to describe other non soy-based sauces, such as "kecap ikan" (fish sauce) and "kecap Inggris" (worcestershire sauce; lit. "English sauce", due to worchestershire sauce originating in England). Three common varieties of soy-based "kecap" exist in Indonesian cuisine, used either as ingredients or condiments: "Shōyu" is traditionally