Epicurean Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of a blend of walnut ketchup and mushroom ketchup with soy sauce, port wine and shallots in a vinegar base that's matured in a warm place before straining. 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 the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
EPICUREAN SAUCE 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.
Combime the ketchups, soy sauce, port, shallots, white pepper, cayenne pepper, cloves and vinegar in a bottle. Stopper securely and shake to combine then set in a warm place to infuse for 2 weeks (shake occasionally to ensure that the ingredients remain well mixed).
After this time strain through muslin or cheesecloth then divide between clean and sterilized bottles. Stopper securely and use as a flavouring for gravies, sauces, stews, hashes etc.
