Irish Sauce Piquante (1790)

10m
Prep Time
0m
Cook Time
10m
Ready In

Recipe: #18795

May 03, 2015



"This recipe is credited to Michael Kelly, Irish actor, singer and composer. 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. Yield 2 cups"

Original is 2 servings

Nutritional

  • Serving Size: 1 (161.4 g)
  • Calories 300.2
  • Total Fat - 24.7 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 317.9 mg
  • Sodium - 702.7 mg
  • Total Carbohydrate - 4.3 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.6 g
  • Protein - 14.7 g
  • Calcium - 58.3 mg
  • Iron - 2.4 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Pound capers and parsley together in a mortar. (Or use a food processor.).

Step 2

Add egg yolks and mustard and mix well.

Step 3

Add anchovies.

Step 4

Stir in oil, vinegar, cayenne and shallot.

Step 5

Pound together well.

Step 6

Stir mixture into hot gravy and serve immediately.

Tips


No special items needed.

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