Sharp Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of butter and flour roux with water that's flavoured with gherkins, capers and Harvey's sauce and which is finished with gravy browning and meat glaze. The full recipe is presented here and I hope you enjoy this classic British version of: Sharp Sauce.
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This is a classic recipe for a Victorian version of Sharp Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 27.—SHARP SAUCE
Four ounces of fresh butter, one and a half ounces of flour; nutmeg, pepper and salt, eight gherkins and a few capers chopped fine, a little browning and two tablespoonfuls of Harvey; knead well together in a small stewpan, add half a pint of water, stir over the fire until the sauce begins to boil, and then, after mixing in a bit of glaze the size of a walnut, serve with boiled beef, or boiled mutton.
Modern Redaction
Ingredients:
120g butter
45g plain flour nutmeg, to taste
salt and freshly-ground black pepper, to taste
8 gherkins, finely chopped
1 tbsp capers, finely chopped
1/2 tsp gravy browning
2 tbsp Harvey's sauce
300ml water
4 tsp of the glaze made in the economy of second stocks or broth recipe
Method:
Combine the butter, flour, nutmeg, gherkins, capers, gravy browning and Harvey's sauce in a bowl. Season to taste then beat or knead together until smooth. Transfer to a pan, add the water and beat to combine. Bring to a boil over gentle heat and immediately mix in the glaze.
Take off the heat and serve as an accompaniment to boiled beef or boiled mutton.
