Grelette Sauce

Preparation info

  • Makes About

    450 ml

    • Difficulty

      Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

This sauce is one of the great joys of summer. Offer it with the Fish Terrine or deep-fried goujons of fish.

Ingredients

  • 350 g/12 oz tomatoes, skinned, seeded and finely chopped
  • 3 tablespoons double c

Method

Mix together all the ingredients in a bowl. Taste and adjust seasonings.