Cambridge Sauce

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

For all cold meats: a fine sauce for nineteenth-century dons and deans.


  • 2 yolks of hard-boiled eggs
  • 3 anchovy fillets
  • 2 teaspoons capers


Pound all the solids except the parsley and cayenne together very well, working the anchovy fillets into very small pieces. When reduced to a paste add the vinegar and oil a little at a time beating as for mayonnaise. When thick put through a strainer, stir in the parsley and cayenne, and sieve. The sauce keeps very well for 2 or 3 weeks in the refrigerator if a larger quantity is made up.