Categorized | Food Fascinations

HP Sauce from Scratch

As requested by Anna-Marie (Merry Christmas)…my latest recipe invention. Just because we don’t want all the preservatives and junk in our diet and are willing to go through the effort to make our own food.


Warning:don’t freeze a full jar of sauce with a lid on it :(

1 tablespoon of water

4 tablespoons of white vinegar

4-6 tablespoons of molasses ( I used 4 but mine was dried up and thick – where yours might not be)

4-5 tablespoons tomato paste (mine wasn’t that thick so I used 5)

1 tablespoon Apricot jam (’cause that’s what I had left from when I made the Asian Mustard) mashed dates of even prunes would work. I did one with cooked and mashed prunes and didn’t need the cornstarch that follows.

1 1/2 teaspoon salthp-sauce-ingredients

2 tablespoons concentrated lemon juice

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 tablespoons Worchestershire sauce (this is the easiest solution and covers the need for tamarind - even though it shouldn’t have anchovies in it)

4-5 teaspoons allspice (unreal huh? This is almost like the secret ingredient and took a lot of effort to get figured out)

2 1/2 teaspoons citric acid

1 teaspoon cornstarch

Heat until bubbly. Jar. Optional: more tamarind for a HOT (!) experience.


Viola…HP Sauce




*You may use this recipe for your own personal use and not for financial gain, as all rights belong to sherry at If you share the recipe, please send this information with it as well as this blog link.



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6 Responses to “HP Sauce from Scratch”

  1. Anna-Marie White says:

    Shriek! 10 stars! Thank you SO MUCH! for the awesome Christmas Present! :)
    Ok, I need to go out and look for a Worcestershire Sauce that has no soy. Or are you saying I can get the same result with other ingredients like Tamarind? How did you figure out the Allspice, I would never have guessed? Oh, and do I need the citric acid, or can I substitute ascorbic acid or something else? What is it like without the citric acid? Questions Questions. Is Tamarind hot? I thought it was not.
    I am really really surprised that you got the same color as the original sauce. That is actually quite a feat. Usually without the same coloring agents they use its nearly impossible to achieve.
    Oh gosh I need to make this right away. I haven’t had HP sauce for years and mouth is literally watering as I write. lol

    • sherry says:

      My W…sauce doesn’t have soy (I don’t think), Tamarind is hot. Citric acid is available in the health food store and it’s used a lot. Try acetic. I didn’t have any. I just can’t believe how MUCH Allspice it took. I just kept adding more and more and more…

      • Anna-Marie White says:

        I daresay that Allspice is the ticket! What about the raisins though. Doesnt the original HP sauce have raisins in it?

  2. Anna-Marie White says:

    ha ha I shared this several times as my way of saying thank you and hoping to help some other people too


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