Piccalilli sauce

Piccalilli sauce

By
From
British Seafood
Makes
150 ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
1 teaspoon cayenne pepper
1 teaspoon ground ginger
1 tablespoon ground turmeric
1 tablespoon mustard seeds
2 garlic cloves, peeled and chopped
1 tablespoon english mustard
100g caster sugar
200ml white wine vinegar
200ml water
250ml Roast fish stock
250ml Shellfish stock
50g unsalted butter
1 shallot, peeled and chopped
1 leek, trimmed, washed and finely sliced
cornish sea salt

Method

  1. Put all the spices into a small, dry frying pan and toast over a medium heat for 1 minute. Add the garlic, mustard, ½ teaspoon salt, sugar, wine vinegar and water. Let bubble until well reduced and syrupy. In another pan, bring both stocks to a simmer and whisk in the butter. Now stir in the spiced reduction. Add the shallot and leek and simmer for about 10 minutes until the liquid has reduced by three-quarters. Blitz in a blender for about 2 minutes until smooth, then pass through a sieve.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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