Sharp Sauce—Hot or Cold

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 shallot
  • 2 hard-boiled egg yolks
  • 4 anchovies
  • ½


Chop the shallot finely. Crush and pound the hard-boiled egg yolks, anchovies and shallot together. Add the other ingredients to this paste. For a cold sauce, half-whip the cream and fold it carefully into the other ingredients. For a hot sauce, add the gravy (boiling) and reheat the sauce. Serve with meat, fish or vegetables.