German Sauce for Boar's Head is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from extra-virgin olive oil, vinegar, redcurrant jelly, sugar, oranges, horseradish and mustard that's typically served cold with pork, wild boar or brawn. The full recipe is presented here and I hope you enjoy this classic British version of: German Sauce for Boar's Head.
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This is a classic recipe for a Victorian version of German Sauce for Boar's Head 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. 31.—GERMAN SAUCE FOR BOAR'S HEAD
Mix in a basin a gill of salad-oil, a wineglassful of vinegar, half a pound of bruised red currant jelly, two ounces of pounded white sugar, the juice of two oranges, and the rind of one shred very fine, a large stick of horse-radish grated, and a tablespoonful of French mustard. This sauce must be served cold; it is equally good with brawn.
Modern Redaction
Ingredients:
140ml extra-virgin olive oil
150ml vinegar
225g redcurrant jelly (mash this in a bowl)
60g powdered white sugar
juice of 2 oranges
finely-pared zest of 1 orange, thinly shredded
2 tbsp freshly-grated horseradish
1 tbsp Dijon mustard
Method:
Whisk together the olive oil, vinegar, redcurrant jelly, sugar and orange juice in a bowl until the sugar has dissolved and the mixture is smooth. Now whisk in the orange zest, horseradish and Dijon mustard.
Refrigerate the sauce for at least 60 minutes then whisk and serve to accompany roast boar, roast pork, cold brawn or suckling pig.
