Gloucester Sauce

Name: Gloucester Sauce
Yield: 8 servings
Ingredients: one pint of very thick Mayonnaise; one-fifth pint of sour cream; the juice of a lemon; one teaspoonful of chopped fennel; as much Worcester Sauce

From Soyer's standard cookery, 1912

Serves 8

Serve with all cold meats.

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 41. The excerpt below is the record exactly as published.

Gloucester Sauce. Take one pint of very thick Mayonnaise and complete it with one-fifth pint of sour cream and the juice of a lemon and com- bine with the Mayonnaise by degrees one teaspoonful of chopped fennel and as much Worcester Sauce

Cook this with the app: pantry check, scaling, and the assistant.