[citation needed] Brown sauce is typically eaten with meals such as meat pies, full breakfasts, bacon sandwiches and chips.

[citation needed] Although not a generally available commercial product, a recipe for "sauce for steaks" composed of ale, wine, ketchup, black pepper and butter appeared in an 1843 cookbook published in London entitled English Cookery.

[1] An alternative claim states that an earlier brown sauce was created in Leicestershire by David Hoe in the 1850s, who sold his recipe to Garton.

[citation needed] Most supermarket chains in the UK[11] and Ireland also stock their own brand of brown sauce.

As with other condiments like ketchup, mayonnaise, and mustard, brown sauce is widely available in catering sachets and dispenser bottles in restaurants.