Chop House Sauce

Name: Chop House Sauce
Yield: Serves 4
Cuisine: British
Ingredients: a couple of knobs of butter; 1 small onion, peeled and finely chopped; 1 garlic clove, peeled and crushed; a good pinch of cayenne pepper; 1 tsp plain flour; ½ tsp tomato purée; 1 tbsp cider vinegar; 1 tsp redcurrant jelly; 1 tsp English mustard; 250 ml hot beef stock; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 large dill pickle or a few gherkins, finely diced; 1 large dill pickle or a few gherkins, finely diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

This slightly piquant sauce goes really well with simple grilled pork, bacon or veal; we serve it with a breaded flattened pork cutlet too.

Ingredients

a couple of knobs of butter
1 small onion, peeled and finely chopped
1 garlic clove

Europe
United Kingdom
Sauce

Method

Melt the butter in a heavy-based pan and add the onion, garlic and cayenne pepper. Cook gently for 2-3 minutes to soften, then stir in the flour, followed by the tomato purée, cider vinegar, redcurrant jelly and mustard.

Gradually whisk in the hot beef stock, bring to the boil and season lightly with salt and pepper. Simmer very gently for about 15 minutes (a simmer plate or heat-diffus