Cold Brown Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic vinaigrette with orange and mustard to accompany brawns and ham. The full recipe is presented here and I hope you enjoy this classic British version of: Cold Brown Sauce.
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This is a 'brawn sauce' ie a sauce to accompany brawn (head cheese); though it also works well with hams and other cold cuts. To modern eyes it's an orange and mustard vinaigrette.
Original Recipe
No. 30.—BRAWN SAUCE, COLD
Mix in a basin a gill of salad-oil, half a gill of vinegar, two ounces of brown sugar, the juice and rind of an orange shred very fine, and a tablespoonful of mustard.
Modern Redaction
Ingredients:
120ml extra-virgin olive oil
60ml brown vinegar (or red wine vinegar)
juice of 1 orange
finely-grated zest of 1 orange
1 tbsp prepared mustard (a German brown mustard is good for colour)
Method:
Whisk together the olive oil, vinegar, orange juice and zest in a small bowl. Add the mustard and whisk to combine.
Whisk the sauce before serving to ensure the ingredients are fully combined.
