« back to recipes search results
Shallot Sauce Recipe
This cold sauce makes an excellent accompaniment for chicken or poached salmon, it's easy to make.
For 6 helpings:
¼ pint/150ml Vegetable Oil
2 fl oz/50ml Wine Vinegar
4 fl oz/100ml Tomato Ketchup
2 teaspoons (10ml) Worcestershire Sauce
½ a teaspoon (2ml) Tabasco Sauce
¼ lb/120gr Shallots, peeled and chopped
a few sprigs of fresh Chervil, chopped
a few sprigs of fresh Chives, chopped
a few sprigs of fresh Tarragon, chopped
Salt and freshly-ground Black Pepper
1.Combine the oil, vinegar, a pinch of salt and a little black pepper in a bowl.
2. Whisk in the tomato ketchup, the Worcestershire Sauce,Tabasco, chopped shallots and all the chopped herbs.
3. Adjust the salt and pepper, to taste.
Keep the sauce at room temperature if using soon. It will refrigerate in a screw-top jar for a few days, and will then need bringing back to room temperature and whisking just before serving.