Irish Sauce Piquante (1790)

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READY IN: 10mins
Recipe by Chocolatl

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.

Ingredients Nutrition

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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