Best 2 Oxford Sauce Recipes
**Oxford Sauce: A Culinary Symphony of Sweet, Savory, and Tangy Flavors**
In the realm of culinary arts, Oxford sauce stands out as a versatile and delectable creation, tantalizing taste buds with its harmonious blend of sweet, savory, and tangy notes. Originating in the heart of Oxford, England, this remarkable sauce has captivated food enthusiasts far and wide with its ability to elevate ordinary dishes into extraordinary culinary experiences. Embark on a delectable journey as we uncover the secrets behind this unique sauce and present a collection of irresistible recipes that showcase its versatility. From the classic Oxford sandwich, brimming with succulent ham and cheese, to the tantalizing Oxford steak, smothered in a rich and flavorful sauce, each recipe promises an explosion of flavors that will leave you craving for more. Let your taste buds embark on an unforgettable adventure as you explore the diverse applications of Oxford sauce, transforming everyday meals into culinary masterpieces. Prepare to be captivated by the symphony of flavors that awaits you in this culinary exploration of Oxford sauce.
OXFORD SAUCE
This is an English sauce, also known as Cumberland sauce, which is traditionally served with cold venison. It can be used with other game and meats.
Provided by Sharon123
Categories Sauces
Time 15m
Yield 1 cup, about
Number Of Ingredients 9
Steps:
- Cook shallots in a little water for 1 or 2 minutes.
- Drain.
- Cut off thinnest possible peeling from the orange and lemon.
- Cut peeling into fine julienne strips, and simmer in water to cover for 10 minutes.
- Drain.
- Put shallots,orange and lemon peelings, juice from the orange and from half the lemon, and remaining ingredients in bowl.
- Mix well.
- Makes about 1 cup.
Nutrition Facts : Calories 556.1, Fat 0.7, SaturatedFat 0.1, Sodium 79.1, Carbohydrate 127.4, Fiber 9.5, Sugar 76.8, Protein 4.5
OXFORD SAUCE
This was taken from "Mrs. Elliott's Housewife, Containing Practical Receipts in Cookery" by Mrs. Sarah A. Elliott of Oxford, NC published in New York in 1870. The amount of mustard was originally one gill. A gill equals 1/2 cup.
Provided by Dan-Amer 1
Categories Sauces
Time 20m
Yield 1/2 gallon
Number Of Ingredients 6
Steps:
- Mix all of the ingredients well together until the sugar has dissolved, then bottle the sauce for fish and meat.
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling around in the middle of the cooking process.
- Use Fresh Ingredients: The quality of your ingredients will greatly impact the taste of your sauce. Whenever possible, use fresh, high-quality ingredients.
- Brown the Meat: Browning the meat before adding it to the sauce will help to develop its flavor and add depth to the sauce.
- Use a Variety of Vegetables: Adding a variety of vegetables to your sauce will give it more flavor and texture. Some good options include onions, carrots, celery, bell peppers, and mushrooms.
- Simmer the Sauce: Simmering the sauce for a period of time will help to develop its flavors and thicken it. The longer you simmer the sauce, the more flavorful it will be.
- Season to Taste: Once the sauce is finished, taste it and season it to your liking. You may need to add more salt, pepper, or other seasonings.
Conclusion:
Oxford sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is a great way to add flavor and complexity to your meals. With a little planning and effort, you can easily make your own Oxford sauce at home. So next time you are looking for a new and exciting sauce to try, give Oxford sauce a try. You won't be disappointed!
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