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 Fish sauce is not only added to dishes as a seasoning, but also used as a base in dipping sauces. Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China 2300 years ago. During the Zhou dynasty of ancient China, fish fermented with soybeans and salt was used as a condiment. By the time of the Han dynasty, soy beans were fermented without the fish into soy paste and its by-product soy sauce. with fermented fish-based sauces developing separately into fish sauce. A fish sauce, called "kôechiap" in Hokkien Chinese, or