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Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Cumberland Sauce

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Preparation info
  • About

    1 pt

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Dry mustard 2

Method

Procedure

Preparation

  1. Place the mustard, ginger, and cloves in a small, nonreactive saucepan. Whisk in the orange juice in a thin stream. Add the shallots, raisins, and currant jelly.
  2. Bring the mixture to a simmer and cook about 5 minutes, or until the raisins are very soft. Add water if the mixture becomes too th

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