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.
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Katelyn Mader
[email protected]I would not recommend this sauce to anyone.
Sudip Kharel
[email protected]This sauce was a complete waste of time.
Shahzad Chabal
[email protected]I didn't like this sauce at all. It was too vinegary.
eve
[email protected]I found this sauce to be a bit bland.
raza satti
[email protected]This sauce is a bit too sweet for my taste.
jahidul raj
[email protected]I'm not a big fan of Oxford sauce, but this recipe is actually pretty good.
Sergio Rodriguez
[email protected]I used this sauce on grilled chicken and it was amazing. The sauce really brought out the flavor of the chicken.
Lovely Deso
[email protected]I followed the recipe but added a little bit of extra garlic. It was delicious!
Sunnepar Oluwadamilare
[email protected]I made this sauce exactly as the recipe said and it turned out perfectly.
rubina sumona
[email protected]This sauce is a little bit sweet and a little bit tangy. It's the perfect balance.
Robert Byamukama
[email protected]I love that this sauce is made with everyday ingredients. I always have them on hand.
Baba Jani
[email protected]This sauce is so versatile. I've used it on chicken, fish, and even vegetables.
Jisan Rahamn
[email protected]I've made this sauce several times now and it's always a crowd-pleaser.
hojaifa islam
[email protected]I made this sauce for a dinner party and it was a hit! Everyone loved it.
Abid nawaz Awan
[email protected]This sauce was amazing! It was so easy to make and it tasted like something you would get from a fancy restaurant.