Piquant Sauce

Ingredients

• a small bunch of fresh parsley
• the same quantity of capers
• dry mustard
• the yolks of three hard-boiled eggs
• half a teaspoonful of Worcester sauce
• six anchovies
• one tablespoonful of vinegar
• two of oil
• one finely minced eschalot
• half a pint of melted butter, or good beef stock

Method

1. 1

   Wash and dry parsley, remove stalks.

2. 2

   In a mortar, combine parsley, capers, dry mustard, yolks of eggs, and Worcester sauce.

3. 3

   Bone anchovies and puree.

4. 4

   Add vinegar, oil, and eschalot, mix well.

5. 5

   Stir into melted butter or stock, season with salt and pepper, serve hot.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 92. The excerpt below is the record exactly as published.

PIQUANT SAUCE (2). TO MAKE HALF A TINT. Ingredients. Parsley. Melted Butter or Stock. Capers. Gherkin. Worcester Sauce. Eschalots. 6 Anchovies. Oil. Dry Mustard. Vinegar. 3 EhrSs- 1. Take a small bunch of fresh parsley, wash it and dry it in a cloth. 2. Remove the stalks. 3. Put a tablespoonful of the leaves into a mortar, the same quantity of capers and dry mustard, the yolks of three hard-boiled eggs, and half a teaspoonful of Worcester sauce or ketchup. 4. Bone six anchovies and pass them through a sieve (puree). - Add one tablespoon- ful of vinegar, two of oil and one finely minced eschalot, and work all together in the mortar until thoroughly well mixed. 6. Stir the mixture into half a pint of melted butter, or good beef stock

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