Ep 5. Sauces

Inside the Factory season 3 episode 5 titled "Sauces" takes us on a fascinating journey into the world of sauces to discover the fascinating recipes and techniques behind some of the UK's favourite condiments. Presenters Gregg Wallace and Cherry Healey travel to the factory where some of the nation's favourite sauces are made, and get to grips with the science of perfecting the texture and flavour of the condiments we love.

The episode begins with a focus on the humble tomato, the main ingredient in many of the most popular sauces on the market. At a large tomato processing factory, the presenters learn how careful monitoring and testing of the tomatoes is essential to ensure the perfect flavour and texture of the final product. They also discover how the tomato seeds are removed during processing, and how the remaining pulp is used to create sauces of different thicknesses.

Next up, the focus turns to brown sauce, one of the UK's most beloved condiments. The presenters head to a factory where over 10,000 bottles of brown sauce are produced every hour! They reveal the complex flavour profile of brown sauce, combining sweet, tangy and savoury notes, and how a balanced blend of malt vinegar, tomatoes, and spices are key to its success. The presenters join the factory workers in the production line, bottling and labelling the famous brown sauce that we all know and love.

The next segment of the episode sees the presenters explore the world of mayonnaise. They head to a mayonnaise factory, where they learn about the science behind making this tricky sauce. The presenters are shown how the ingredients must be carefully balanced to ensure the emulsion of egg yolks and oil is stable, resulting in a deliciously creamy mayonnaise. They also learn about the different mayonnaise recipes around the world, from the garlic-infused aioli to Japanese-style Kewpie mayo.

The next stop on the sauce tour is a factory that produces the UK's favourite salad cream. Gregg and Cherry learn how salad cream was initially created at the turn of the 20th century as a cheaper alternative to mayonnaise. They discover how the processing techniques have evolved over the years to create the smooth and tangy sauce that we know today. With over six million bottles produced every year, the presenters get hands-on experience of packing and labelling the iconic sauce.

The final segment of the show focuses on one of the UK's most popular condiments: ketchup. The presenters visit a tomato ketchup factory, where they learn how the balance of ingredients between sugar, vinegar, and tomatoes is key to creating the perfect ketchup flavour. They also get to grips with the process of making ketchup from fresh tomatoes, witnessing the sorting, washing, and chopping of the ripe fruits. Finally, they reveal the secret to the perfect chip-dipping ketchup consistency, which is achieving a balance of thickness that allows it to stick to the fries but also has a runny texture.

"Inside the Factory" season 3 episode 5 takes viewers on a culinary adventure, exploring some of the most popular and enduring sauces in the UK. Gregg and Cherry's hands-on participation at the factories, along with their engaging commentary, help to demystify the scientific processes involved in creating perfect sauces. Overall, the season 3 episode 5 of Inside the Factory is a fascinating insight into the world of sauces, revealing some of the innovative techniques and ingredients that go into making our favourite condiments.