Proprietary Sauces

Food Production, Hotel Management, Recipe, Cooking, Shivesh, Kitchen, Food, Information, Cuisine, Cheese, Sauce, Soup

What is proprietary sauce?
Sauces which can only be purchased from the market and cannot be reproduced in the kitchen, for the fact that its recipe is hidden and safeguarded by the patented family or company. These sauce are procured locally or imported, have unique taste and are multipurpose in use.
Every proprietary sauce has a history behind it and a secret recipe or ingredient which is known by its inventor or the family of the inventor or the patenting company only and is sold by the patent company only under its label name following the food laws in bottles.
There are many famous proprietary sauces which brings extra taste to the dish when added and have become a part of dining room table along with other seasonings.
Uses of proprietary sauce
As said before proprietary sauces are multipurpose in use, they can be used as accompaniments with burgers or sandwiches, steak sauce, seasoning in Asian cuisine, Table sauce, etc. Below are some example of famous proprietary sauces.
Famous Proprietary Sauce.
1)     Ketchup

Types of Sauce, Shivesh Kitchen, Shivesh, Proprietary Sauce
Heinz Ketchup
 
The word ketchup is derived for the Malay word “Ketjap” which means “brine solution for pickling fishes”. The famous of all ketchup is Tomato ketchup which is sold under many brand names such as Maggie, Heinz, Del Monte, Chings, etc. The main ingredients of tomato ketchup is tomato paste, garlic powder, onion powder, spices, water, salt and vinegar. There are other popular ketchups which is made from Mushroom, Jackfruit, Pineapple, etc.
The Heinz tomato ketchup was first produced in 1869 in Pittsburg by its founder Henry John Heinz, this ketchup is served with omelets, fried fish, potato fries, poached dish, etc. No artificial preservatives colorings or emulsifiers are added to this Ketchup.
2)     HP Sauce

Types of Sauce, Shivesh Kitchen, Shivesh, Proprietary Sauce
HP Sauce
 
One of the popular sauces served with snacks such as chips, bacon, sandwich, sausages, jacket potato, baked beans, etc. HP is a brown sauce which was first produced in 1899 by Danone Group under the name of HP foods Ltd. This sauce is 100 percent natural. No artificial color. No artificial preservatives. No artificial flavors, low in fat and suitable for vegetarians. Its main Ingredients are malt vinegar, tomatoes, molasses, spirit vinegar, sugar, dates, salt, corn flour, rye flour, tamarinds, soy sauce, spices and onion extract.
3)     Tabasco Sauce

Types of Sauce, Shivesh Kitchen, Shivesh, Proprietary Sauce
Tabasco Sauce
First produce by Edmund McIlhenny in the year 1868 at Avery Island, Louisiana, the sauce is still produced in its same authentic way by its patenting company McIlhenny Co. USA. This sauce is made from Red peppers and vinegar. Tabasco sauce has quite a history behind it, from obtaining the peppers from a traveler to first selling the sauce in discarded cologne bottles with handmade labels.
4)     Worcestershire or LP Sauce
 
Types of Sauce, Shivesh Kitchen, Shivesh, Proprietary Sauce
LP Sauce
Originally called as Worcester sauce. Though this sauce was first made in UK by John Lea and William Perrins and later patented by them, the recipe of this sauce originally comes from Bengal, a state in India. It is said the recipe was given to two chemist John Lea and William Perrins by Lord Marcus Sandys who was an ex-Governor of Bengal. Later on John and William bought the recipe from Lord Marcus and in 1838 first LP sauce was launched. The main ingredients of this sauce is as follows. Malt Vinegar, Spirit Vinegar, Molasses, Sugar, Salt, Anchovies, Tamarinds, Shallots or Onions, Garlic, Spices and Flavoring.
The first step is to lightly crush the British onions, French garlic and Danish shallots. These are then stored and aged in barrels of malt vinegar. Once they are sufficiently matured, they are transferred to huge vats and mixed with Spanish salted anchovies, black tamarinds from Calcutta, red hot chilies from China, cloves from Madagascar and black strap molasses from the Caribbean. The process of mixing, stirring and pumping continues until the sauce is ready, at which point it is strained and bottled. It takes up to two years to make a bottle of Lea & Perrins Worcestershire Sauce.

 

Other than this there are other famous proprietary sauce such as English Mustard sauce, French Mustard sauce, Chili sauce, Soy sauce, Barbecue sauce, Oyster Sauce, Fish Sauce, etc.

 

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