Name: Bois Boudran
Yield: Makes about 350 ml
Cuisine: Australian
Ingredients: ½ tsp Tabasco sauce; 2 tsp chopped fresh chervil; 2 tsp chopped fresh chives; 1 tbsp vegetable oil; 250 ml (1 cup) tomato ketchup; 2 tsp chopped fresh tarragon; 1½ tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 1 tbsp lemon extra virgin olive oil; 3 eschalots, peeled, finely chopped

Preparation info

Makes about
350 ml

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

1 tbsp vegetable oil
3 eschalots, peeled, finely chopped
250 ml (

Europe
Oceania
United Kingdom
Australia
Sydney
Sauce
Fish course
Pescatarian
Mediterranean

Method

Heat the vegetable oil in a saucepan over medium-low heat. Add the eschalot and cook, stirring, for 2-3 minutes or until softened but not too coloured. Set aside to cool.
Add the ketchup, Worcestershire, Tabasco, mustard and lemon oil to the pan. Stir until well combined.
Just before using in a recipe, warm the sauce mixture in a small saucepan over l

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