Irish Sauce Piquante (1790) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Adapted from A Taste of Ireland. This is a sauce for lamb, veal or pork. I've given the original instructions for making with a mortar and pestle, but feel free to use a food processor. Ingredients:
1 tablespoon capers |
1 tablespoon chopped parsley |
3 hard-boiled eggs, yolks only, mashed |
1 tablespoon dry mustard |
6 filleted anchovies, mashed |
1 tablespoon vinegar |
2 tablespoons olive oil |
1 pinch cayenne pepper |
1 shallot, chopped |
1 cup hot gravy (lamb gravy if using the sauce for lamb, pork gravy for pork, etc., or substitute melted butter) |
Directions:
1. Pound capers and parsley together in a mortar. (Or use a food processor.).
2. Add egg yolks and mustard and mix well.
3. Add anchovies.
4. Stir in oil, vinegar, cayenne and shallot.
5. Pound together well.
6. Stir mixture into hot gravy and serve immediately.
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