Epicurean Sauce
Epicurean Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce or condiment made from a blend of mushroom ketchup, walnut ketchup and vinegar flavoured with shallots, spices, soy sauce and port wine. The full recipe is presented here and I hope you enjoy this classic British version of: Epicurean Sauce.
prep time
5 minutes
cook time
5 minutes
Total Time:
10 minutes
Additional Time:
(+14 days maturing)
Makes:
1 bottle
Rating: 
Tags : Sauce RecipesSpice RecipesBritish Recipes
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume
Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This sauce is described as 'A Sauce for Steaks, Chops, Gravies or Fish'.
Original Recipe
FOR STEAKS, CHOPS, GRAVIES, OR FISH.
410. INGREDIENTS — 1/4 pint of walnut ketchup, 1/4 pint of mushroom ditto, 2 tablespoonfuls of Indian soy, 2 tablespoonfuls of port wine; 1/4 oz. of white pepper, 2 oz. of shalots, 1/4 oz. of cayenne, 1/4 oz. of cloves, 3/4 pint of vinegar.
Mode.—Put the whole of the ingredients into a bottle, and let it remain for a fortnight in a warm place, occasionally shaking up the contents. Strain, and bottle off for use. This sauce will be found an agreeable addition to gravies, hashes, stews, &c.
Average cost, for this quantity, 1s. 6d.
Modern Redaction
Method:
Combine all the ingredients in a bottle. Stopper well then set in a warm place for a fortnight. Each day invert the bottle to shake together the contents. After this time strain the resultant liquid into sterilized bottles then affix air-tight caps.
As well as making a sauce for meat this cause can also be used to flavour gravies and stews.
Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here