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.

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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.

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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.

Ingredients:

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

Method:

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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6 thoughts on “Gluten Free ‘HP Sauce’

    1. Hi Jen,

      I made quite a lot (1 litre!) which its probably a bit too much HP sauce for some people! haha.

      I am going to adapt this recipe to make a smaller amount so watch this space 🙂 xx

      Like

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