Leamington Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce made from a walnut juice base with vinegar, soy sauce, cayenne pepper, shallots, garlic and port wine that is typically used to flavour gravies, hashes, soups and stews. The full recipe is presented here and I hope you enjoy this classic British version of: Leamington 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.
459. INGREDIENTS.—Walnuts. To each quart of walnut-juice allow 3 quarts of vinegar, 1 pint of Indian soy, 1 oz. of cayenne, 2 oz. of shalots, 3/4 oz. of garlic, 1/2 pint of port wine.
Mode.—Be very particular in choosing the walnuts as soon as they appear in the market; for they are more easily bruised before they become hard and shelled. Pound them in a mortar to a pulp, strew some salt over them, and let them remain thus for two or three days, occasionally stirring and moving them about. Press out the juice, and to each quart of walnut-liquor allow the above proportion of vinegar, soy, cayenne, shalots, garlic, and port wine. Pound each ingredient separately in a mortar, then mix them well together, and store away for use in small bottles. The corks should be well sealed.
Seasonable.—This sauce should be made as soon as walnuts are obtainable, from the beginning to the middle of July.
To make the walnut juice, you will need to procure green walnuts (these are available about mid July). Take the green walnuts, pound to a pulp in a mortar then place in several bowls, scatter some sea salt over the top, cover with cloths and set aside for 3 days, occasionally stirring, to draw out the juices.
After the three days are up press out the juice. Measure out the volume and to each 500ml add the vinegar, soy sauce, cayenne pepper, shallots, garlic and Port wine, in the proportions given above. Mix thoroughly then pour into small bottles and secure well. Store in a cool, dark, cupboard, until needed.
