![]() ![]() ![]() When Garton trademarked the bottled condiment, he initially dubbed it "The Banquet Sauce." According to legend, when he learned that it was being served at a restaurant located within the Houses of Parliament, he renamed it "Garton’s HP Sauce" in 1895 as tribute, with the "HP" standing for "Houses of Parliament."īut there's more than one backstory for how this brown sauce came to be. It's said that he created the first batch inside his pickling factory at 47 Sandon Street in New Basford sometime in the 1890s (although other sources place it as early as 1884) by blending tomatoes, dates, molasses, rye flour, tamarind, and other spices with malt vinegar and spirits vinegar to create its robust flavor and texture. According to the company, the original recipe was developed by Frederick Gibson Garton, a grocer from Nottingham, England. Yet the roots of this quintessentially British condiment are debatable. Picture Post/Hulton Archive/Getty Imagesįans of HP Sauce liken it to a flavor bomb: It's a little sweet, just a tad bit spicy, and undeniably savory. ![]()
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