Epicurean Sauce is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic Victorian store sauce made from a blend of soy sauce, chilli vinegar, walnut catsup and cayenne vinegar shaken together in a bottle. The full recipe is presented here and I hope you enjoy this classic British version of: Epicurean Sauce.
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This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.
Original Recipe
EPICUREAN SAUCE.
Mix well, by shaking them in a bottle, a wineglassful of Indian soy, half a pint of chili vinegar, half a pint of walnut catsup, and a pint and a half of the best mushroom catsup. These proportions make an excellent sauce, either to mix with melted butter, and to serve with fish, or to add to different kinds of gravy; but they can be varied, or added to, at pleasure.
Indian soy, 1 wineglassful; chili vinegar, 1/2 pint; walnut catsup, 1/2 pint: mushroom catsup, 1 1/2 pint.
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