Recipe: Grandma's Piquant Sauce Re-visited

Rating: 4.5 stars based on 27 reviews

Ingredients:-

  • 1 pint malt vinegar
  • 1/2 pint cider vinegar
  • 2 heaped tablespoons plain flour
  • 1 rounded teaspoon salt
  • 3 tablespoons golden syrup
  • 1 rounded Tablespoon dry English mustard
  • 4 teaspoons of my homemade pickling spice - see recipe here
  • 1 heaped Tablespoon light soft brown sugar
  • 1 tin anchovies - chopped finely

Method:-

  • Put all ingredients except anchovies into a large pan.
  • Bring to a boil and simmer gently for about 20 minutes, stirring occasionally.
  • Add the finely chopped anchovies and simmer for a further 15 minutes
  • Work through a metal sieve with a wooden spoon.
  • Allow to cool a little then pour into sterilised bottles.
  • It is possible to allow the sauce to cool to taste and adjust salt and sweetness etc. but it is best to bring back to a boil to pour into sterilised bottles.

    It is possible to allow this sauce to cool before bottling to adjust salt and sugar etc. Too much flour will make a very thick sauce but it can be let down with vinegar or boiled water. It is best to bring back to a boil before bottling.

        The sauce will improve over the next few days but is not intended to be kept for over three months.

            To darken the sauce add gravy browning.


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