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Shrewsbury Sauce Recipe

A sauce made flavoured with Port and red currant jelly, ideal to accompany lamb, mutton and venison.


For 8 helpings (but any surplus keeps well in the fridge):

30gr/1 oz Butter
60gr/2 oz Onion, peeled and chopped
1 medium clove of Garlic, peeled and chopped
1 teaspoon (5ml) Flour
150ml/5 fl oz Cheap Port
150ml/5 fl oz Strong Red Wine
1 Sprig of Fresh Rosemary, or a big pinch of Dried Rosemary
1 tablespoon (15ml) Red Currant Jelly
1 tablespoon (15ml) Tomato Purée
450ml/1 pint Brown Stock - see Brown Stock (q.v.)
Salt and freshly-ground Black Pepper


1. In a stainless steel saucepan, melt the butter and 'sweat' the onion and garlic until soft, but not brown (about 5 minutes)

2.Add the flour and mix well in, rubbing out any lumps with a wooden spoon.

3. Slowly add the Port and red wine, stirring until the mixture is smooth. Cook for 5 minutes.

4. Add the Brown Sauce, rosemary, tomato purée and red currant jelly. Mix well again.

5. Bring to the boil, then reduce to a simmer and cook for about 30 minutes.

6. Add salt and pepper to taste.

7. Sieve - throwing away any solids - then stir occasionally while the sauce cools to stop a skin forming. Keep in the fridge until needed.

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