Cumberland Sauce is an English sweet and sour sauce used as an accompaniment to savoury meals. It is traditionally served with cold meats, especially venison, pork, lamb or turkey. Based on red currant jelly, it also has in it orange and lemon peel, orange and lemon juice, pepper, mustard, a dash of salt and port…
Drawn Butter Sauce is not the same as drawn butter (aka “clarified butter.”) In fact, it doesn’t even use drawn butter. It’s a light-coloured sauce, made from butter, white wheat flour, water, lemon juice and salt. Fannie Farmer, in her Boston Cooking School cookbook, added a pinch of pepper. If you were to do this,…
Gravy Browning is not the same as gravy powder. Browning just adds colour, and (most claim) some flavour. Gravy Powder will thicken the gravy as well. There are many different Gravy Browning products made, including such brands as such as Kitchen Bouquet, Goodall’s, and Crosse and Blackwell. Strict Gravy Browning products — ones that have…
Halford Sauce is a dead product that was made in Leicester, England. The American headquarters was in Boston. It was as common in many American households as ketchup now is. Recipes called for tablespoons of it here and there the way they now call for Worcestershire sauce. In fact, Halford Sauce appears to have lost…
Hard sauce is a thick condiment made of sweetened, flavoured butter, and served with desserts, typically warm ones.
There are two types of Horseradish Sauce, Creamed and Pickled (aka “Prepared Horseradish”.) The pickled / prepared version is more popular in North America and is what people tend to mean by horseradish sauce; the creamed version is more popular in Britain and tends to be what people there mean by horseradish sauce. Hardcore fans…
Ketchup is a savoury sauce used as both a meal condiment, and an ingredient. The best known type of ketchup is tomato ketchup; in fact, it is so well known that for most people, the word “ketchup” is synonymous with the term “tomato ketchup.” It’s not, and in fact, ketchup was originally made without tomatoes….
Marie Rose Sauce is a thick, pink uncooked dipping or condiment sauce used with fish and seafood. Generally, its base ingredients are one part ketchup mixed with six parts mayonnaise (e.g. 1 tbsp ketchup, 6 tbsp mayonnaise.) Sometimes a tablespoon of lemon juice and a dash of something zippy, such as a chili sauce (such…
Mint Sauce is a British sauce, though it is also widely popular throughout the English-speaking world. It is a traditional accompaniment to lamb. Great European chefs see red when English-speakers ask for this green sauce in a restaurant. The Europeans see Mint Sauce as a nasty English-speakers’ invention, even though it isn’t: it’s one of…
Mushroom Ketchup was being made before Tomato Ketchup. You can still buy it today, made by George Watkins Co. in the UK. It’s much thinner than tomato ketchup, and more vinegary. You use it as you would a mushroom sauce. It’s great on meat pies and meatloaf. The George Watkins brand contains vinegar, seasonings and…
Reform Sauce is based on the version of Poivrade Sauce made for game (Sauce poivrade pour gibier.) It is served with lamb, mutton or game. What is truly daunting about Reform Sauce is realizing that in order to make this sauce you first had to make Poivrade Sauce, and that in order to make the…
Salad Cream is a pour-able, pale yellow boiled dressing sauce with a creamy consistency. It’s a close cousin to Miracle Whip, though it’s not thick like either Miracle Whip or Mayonnaise. Rather, it has the thickness of a very thick pouring cream or of bottled salad dressings such as Ranch. It’s thick enough that sometimes…
