Simon Sandall

Bois Boudran

Preparation info
  • Makes about

    350 ml

    • Difficulty

      Easy

Appears in
Boronia Kitchen: The Cookbook
Boronia Kitchen

By Simon Sandall

Published 2023

  • About

Ingredients

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

Method

  1. 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.
  2. Add the ketchup, Worcestershire, Tabasco, mustard and lemon oil to the pan. Stir until well combined.
  3. Just before using in a recipe, warm the sauce mixture in a small saucepan over l