I had daddies sauce on my table when I was a kid and in this day and age there are a whole host of "Brown" sauces available in the condiments section but as with a lot of the "Old Skool" stuff many will only say that the old is best until forced to try out the new ones at which they exclaim "It's not too bad" or so has been my experience experiencing others experiences.
But there are hundreds of equally if not better brown sauces! Barbecue sauce, brown sauce with a hint of curry/chilli/may/garlic/seafood sauce and so on and on and on...Damn I'm hungry now. I could murder some melted cheese with brown sauce dollops and drat no brown sauce or barbecue sauce although I do have a sweet sticky soy sauce (Thanks for the reminder Buenchicko) and I have chilli sauce. I also have a can of macaroni cheese which might find it'self between the bread and melted cheese/soy/chilli combo (Thanks man Vs Food)
I got some beef lard the other day thinking that a spoonful of it would add a nice beefy taste to stocks, soups and sauces. Boy was I wrong and bitterly disapointed , it was bland, fatty and not beefy in the slightest. It was like they took the beef lard and genetically removed all beef from it until it was just lard.