Irish Sauce Piquante (1790)
Created by Chocolatll on May 3, 2015
- Servings: 2
- Prep Time: 10m
- Cook Time: 0m
- Recipe #18795
Ingredients
- 1 tablespoon capers
- 1 tablespoon chopped parsley
- 3 large eggs (hard-boiled, yolks only, mashed)
- 1 tablespoon dry mustard
- 6 anchovies (filleted, mashed)
- 1 tablespoon vinegar
- 2 tablespoons olive oil
- Cayenne pepper (1 pinch)
- 1 shallot, chopped
- 1 cup gravy (hot, lamb gravy if using the sauce for lamb, pork gravy for pork, etc., or substitute melted butter)
How to Make
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Step 1: Pound capers and parsley together in a mortar. (Or use a food processor.).
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Step 2: Add egg yolks and mustard and mix well.
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Step 3: Add anchovies.
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Step 4: Stir in oil, vinegar, cayenne and shallot.
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Step 5: Pound together well.
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Step 6: Stir mixture into hot gravy and serve immediately.
Nutritional Facts
- 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