Does anyone else use HP sauce?
Maybe it's just my British half, but I love this stuff. (I also love salt and vinegar on potatoes).
Leave it up the the English to take a weird amalgamation of flavours originally used to hide the stench of rotting meat and make it actually taste good. I love it on steak and eggs at breakfast. It's kind of like high-brow version of ketchup.
It's a very specific flavour profile though. Often I find myself seeking out foods just to use as a vector for HP sauce.
My favourite is with maple flavoured sausages (that's my Canadian side coming out I guess).
Do you like HP?
