Recipe: Piquent Sauce

Rating: 4.3 stars based on 141 reviews


  • 1 pint malt vinegar
  • 2 heaped tablespoons plain flour, I used very heaped and it was a bit too thick
  • 1 level teaspoon salt, I left the salt out but I think it does need some
  • 2 tablespoons golden syrup, I think 3 big tablespoons may be better
  • 1 level Tablespoon dry English mustard
  • 1/2 ounce pickling spice

instead of pickling spice 1 Tablespoon curry powder can be used.


    • Put all ingredients into a pan.
    • Boil together for about 20 minutes, stirring occasionally.
    • Work through a metal sieve with a wooden spoon.
    • Allow to cool a little then pour into sterilised bottles.

    To darken the sauce add gravy browning.

    • Note - this sauce keeps well.


    This template modified by (c) Adrian Teakdesk.