This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Sauces; British Hot - see also under individual entries

Alone: a local name for herb garlic mustard.

Barbecue: a blend of vinegar and soft brown sugar, enlivened with Worcestershire sauce, tomato ketchup and Tabasco.

Bread: a sauce made with fresh breadcrumbs blended with hot milk, that's been flavored with onion and cloves. Traditionally served on the side with roast poultry.

Butter: a white pouring sauce, made by adding butter and egg yolks into a basic white sauce. Served with fish or vegetables.

Caper: white sauce which has had the additions of chopped capers and lemon juice. Served with fish or mutton.

Cheese: white sauce which has had grated cheese (generally mature Cheddar) and sometimes a little cayenne pepper, added to it. Served with eggs, fish, pasta and vegetables.

Cucumber: add chopped, peeled and deseeded cucumber to butter sauce, serve with fish.

Devil: a mixture of mustard, vinegar and sugar, enlivened with Worcestershire sauce, tomato ketchup and Tabasco. Used to baste meat and as an accompaniment at barbecues.

Drawn: melted butter, mixed with a little vinegar and thickened with a little flour. Served with poached salmon.

Egg: white sauce that's had chopped hard-boiled eggs and often chives, added to it. Served to accompany poached fish.

Fish: white sauce made with half milk, and half fish stock. It's sometimes enriched by adding 'picked' shrimps and/or a little anchovy essence. Served with poached fish.

Gooseberry: a sauce made by simmering gooseberries in a little water, before blending them with butter and a little sugar. An excellent accompaniment to grilled mackerel.

Granville: a sauce made by blending chopped anchovy fillets with Sherry, vinegar and spices. This mixture is brought to the boil before being added to thickened cream. The recipe is given in Lady Llandover's 'Good Cookery', published in 1867, and the sauce is designed to accompany grilled fish.

Gravy: a sauce made by adding stock (either meat or vegetable) to the cooking juices of roast meat. Traditional with roast meat and poultry.

Mushroom: white sauce to which cooked chopped mushroom and a little lemon juice have been added. Served with fish, meat and poultry.

Mustard: add freshly-mixed English mustard to white or butter sauce. Serve with ham, or grilled oily fish - such as herrings or mackerel.

Onion: white sauce added to chopped onions, that have been 'sweated' in butter. Traditional with mutton and tripe.

Parsley: white sauce with chopped parsley added. Served with boiled bacon/ham, poached fish and vegetables.

Reform: a sauce made with a blend of stock, red wine, red currant jelly and tomatoes. Invented at The Reform Club to accompany lamb.

White: a simple sauce made by blended seasoned milk into a flour and butter roux. Although similar in style to the French 'Bechamel', white sauce is more a carrier for other added flavours - such as cheese or parsley.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Classes take place in the beautiful Charente region of France & can be combined with a holiday, they are suitable for beginners upwards. Especially for those hoping to open their own restaurant. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review

bread sauce
bread sauce