OK Sauce

O.K. Sauce is a fruity brown sauce.

Early history

It was first made in a factory called the Chelsea Works (formerly, a swimming pool) in London.

In 1928 production was transferred to a purpose-built factory to the designs of Percy Sharp, at 265 Merton Road, Southfields, in the London Borough of Wandsworth. The company's official title was George Mason & Co Ltd. However, George Mason left the firm before World War 1 and the company was run by the Cooper family, initially by Percy Cooper, then by his son Rex Cooper as Chairman and MD.

Colmans

Rex's son, Brian, together with Rex's sister Betty Urwin, oversaw the changeover to Colmans. In addition to OK sauce, other sauces and chutneys were made. They also had a satellite factory (called Watersend Condiments) in a converted farm building beside a manor house at Temple Ewell, Dover. This concentrated on horseradish sauce, mint sauce and mint jelly. The factories continued to make sauces until 1969 when the owners of the company sold it off to Reckitt and Colman at Norwich. The products had a Royal Warrant which ceased around the takeover. All production was transferred to Norwich and both factories closed. However, the Art Deco facade of the Southfields building, visible from Merton Road. still exists and has been awarded Grade 2 listing status in August 2002 by the then Secretary of State. (Ref TQ2526 7363 1207/0/10125)

Sauce

In cooking, a sauce is liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Greeks.

Sauces need a liquid component, but some sauces (for example, pico de gallo salsa or chutney) may contain more solid components than liquid. Sauces are an essential element in cuisines all over the world.

Sauces may be used for savory dishes or for desserts. They can be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, or can be cooked like bechamel and served warm or again cooked and served cold like apple sauce. Some sauces are industrial inventions like Worcestershire sauce, HP Sauce, or nowadays mostly bought ready-made like soy sauce or ketchup, others still are freshly prepared by the cook. Sauces for salad are called salad dressing. Sauce is made by deglazing a pan which are called pan sauces.

Sauce (disambiguation)

Sauce is a liquid condiment or accompaniment to food.

Sauce may also refer to:

Place names

See also

Saucer pass

The saucer pass is an ice hockey technique in which the puck is passed to another player such that it flies in the air like a flying saucer. This makes the pass very difficult to intercept by opposing players but it will still land flat on the ice making it simple to control for the receiving player. The saucer pass is widely used nowadays due to the difficulty of intercepting it. It requires a high degree of skill to perform a saucer pass to a team member while also making it difficult for an opposing player to intercept it. The typical height used for a saucer pass depends on the number of opposing players surrounding the player initiating the pass. If the pass is in front of the goal within a few meters, it usually raises a maximum of 30 centimeters above the ice level. In the case of a "torpedo attack"—a saucer pass covering tens of meters, often starting from the passer's defensive zone—the pass can easily rise over 3 meters from the ice to avoid being captured by an opposing player's glove (capturing a pass with a stick above one's own shoulder level or above goal height is prohibited close to a goal).