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
Marie Rose sauce Marie Rose sauce Marie Rose sauce (known in some areas as cocktail sauce or seafood sauce) is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise. The sauce, as well as cocktail sauce, were invented in the 1960s by British cook Fanny Cradock. It is often accompanied with seafood, and prawns in particular. In the United States, a similar sauce, fry sauce, is sometimes served with french fries. Another similar sauce called Thousand Island dressing is popular in