Irish Sauce Piquante (1790)
"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
Ingredients
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.