Gluten Free ‘HP Sauce’

Today I had a bacon Sandwich with HP Sauce for the first time in almost 3 years, and it was GLORIOUS.


If you asked me which foods I miss the most since giving up Gluten, top of the list would be HP Sauce.

It has always been my favourite and was a firm fixture on my family’s dinner table, in fact, we couldn’t live without it so much that we would take it on holiday to Italy with us – that, and Yorkshire Tea!

I was upset once I realised I could no longer eat HP Sauce as it contains Malt Vinegar… but, I am a firm believer that with creativity it’s possible to eat everything thing I used to before and so I decided it was finally time to attempt making my own HP Sauce. The aim? To make it as close to the real deal as possible.


Gluten Free HP Sauce

This recipe makes approximately 500ml.

You will need 1 550ml Glass Preserve Bottle or a Twist Top Bottle which you will need to Sterilise:

1. Remove the wax seal or lid. Wash the bottle in hot soapy water, rinse well then and leave to dry.
2. Place the bottle in an oven on a low temperature (140 degrees C/ Gas Mark 1) for 15 minutes, do this shortly before the sauce is ready so that the bottle remains warm.
3. Sterilise the wax seal or lid in a pan of boiling water for 10 minutes.
4. If you are using a clip top bottle, replace the wax seal once the bottle has been sterilised.


1 tbsp Olive Oil
4 Shallots, finely chopped
2 Garlic Cloves, finely chopped
65g Dates, with the stones removed and chopped.
2 tbsp Tomato Puree
200 ml Water
1 tsp Ground Ginger
1 tsp Ground Cinnamon
1/2 tsp Turmeric Powder
1 tsp Ground Pepper
100ml Apple Juice
150ml Cider Vinegar
50ml Balsamic Vinegar
1 tbsp Molasses or Black Treacle
1/2 tbsp Dark Brown Sugar
1 tbsp Cornflour


1) Heat the Olive Oil in a large heavy bottomed pan over a medium heat.

2) Fry the Shallots and Garlic for 4 -5 minutes until soft, then add the dates and 150 ml of the water.

3) Using a hand blender, blend the ingredients into a thick paste.

4) Add the remaining 50 ml water, tomato puree, ginger, cinnamon, ground pepper, and turmeric powder. Give it a good stir and then simmer the ingredients over a low heat for 10 minutes.

5) Remove the pan from the heat, then press the mixture through a sieve with a wooden spoon into a clean pan.

6) Add the Apple Juice, Cider Vinegar, Balsamic Vinegar, Molasses and Sugar then return the pan to the heat and boil the sauce for 5 minutes.

7) Place the cornflour into a small bowl, then add a few tablespoon of liquid from the sauce to to make a paste.

8) Add the cornflour paste to the sauce and then whisk with a balloon whisk to ensure there are no lumps.

9) Boil the sauce for a further 4 minutes whilst whisking continuously.

Tip. Don’t worry if there are a few lumps after you’ve added the cornflour – just sieve the sauce again.

10) Remove the sauce from the heat and leave to cool slightly before carefully pouring the sauce into your sterilised bottle –  you may need to use a funnel to help you do this safely.

11) Leave the sauce to cool before storing -the sauce should keep up to 3 – 4 weeks in the fridge.

I hope you give my recipe a try this weekend. If you are looking for Gluten Free inspiration you can check out all the recipes I have posted to date on my Recipes page.

Remember that you can also keep up to date with all my kitchen adventures on:
Instagram or on my Facebook page.

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