118 Sauce Groseilles

Gooseberry Sauce

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Blanch 500 g (1 lb 2 oz) very green gooseberries in a copper bowl allowing them to boil for 5 minutes and then drain them well. Place in a pan with 3 tbs caster sugar and ¾ dl (3 fl oz or U.S. cup) white wine and complete their cooking.

Pass through a fine sieve, add the purée obtained to 5 dl (18 fl oz or U.S. cups) Sauce au Beurre and mix well together.

This sauce is served principally with grilled and boiled mackerel à l’Anglaise but may be used with other fish.