Chop house sauce

Chop house sauce

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

This slightly piquant sauce goes really well with simple grilled pork, bacon or veal; we serve it with a breaded flattened pork cutlet too.

Ingredients

Quantity Ingredient
2 knobs butter
1 small onion, peeled and finely chopped
1 garlic clove, peeled and crushed
a good pinch cayenne pepper
1 teaspoon plain flour
1/2 teaspoon tomato puree
1 tablespoon cider vinegar
1 teaspoon redcurrant jelly
1 teaspoon english mustard
250ml beef stock, hot
salt
freshly ground black pepper
1 large dill pickle, finely diced
or small handful gherkins, finely diced

Method

  1. Melt the butter in a heavy-based pan and add the onion, garlic and cayenne pepper. Cook gently for 2–3 minutes to soften, then stir in the flour, followed by the tomato purée, cider vinegar, redcurrant jelly and mustard.
  2. Gradually whisk in the hot beef stock, bring to the boil and season lightly with salt and pepper. Simmer very gently for about 15 minutes (a simmer plate or heat-diffuser mat is useful here). Add the dill pickle and re-season if necessary. The sauce should be quite thick, if not continue simmering a little longer.
Tags:
Hix Oyster & Chop House
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