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
mader_katelyn79@hotmail.comI would not recommend this sauce to anyone.
Sudip Kharel
s-k85@yahoo.comThis sauce was a complete waste of time.
Shahzad Chabal
c_shahzad68@hotmail.comI didn't like this sauce at all. It was too vinegary.
eve
eve@hotmail.co.ukI found this sauce to be a bit bland.
raza satti
s-r13@yahoo.comThis sauce is a bit too sweet for my taste.
jahidul raj
j_raj@hotmail.comI'm not a big fan of Oxford sauce, but this recipe is actually pretty good.
Sergio Rodriguez
rodriguezs74@hotmail.frI used this sauce on grilled chicken and it was amazing. The sauce really brought out the flavor of the chicken.
Lovely Deso
lovely57@yahoo.comI followed the recipe but added a little bit of extra garlic. It was delicious!
Sunnepar Oluwadamilare
o-s96@hotmail.comI made this sauce exactly as the recipe said and it turned out perfectly.
rubina sumona
srubina89@gmail.comThis sauce is a little bit sweet and a little bit tangy. It's the perfect balance.
Robert Byamukama
byamukama-robert29@hotmail.comI love that this sauce is made with everyday ingredients. I always have them on hand.
Baba Jani
b22@yahoo.comThis sauce is so versatile. I've used it on chicken, fish, and even vegetables.
Jisan Rahamn
r-j60@gmail.comI've made this sauce several times now and it's always a crowd-pleaser.
hojaifa islam
h_islam22@yahoo.comI made this sauce for a dinner party and it was a hit! Everyone loved it.
Abid nawaz Awan
a-awan33@gmail.comThis sauce was amazing! It was so easy to make and it tasted like something you would get from a fancy restaurant.