Category:Dips and sauces

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Ingredients for harissa paste

In this category you will find recipes for dips and sauces, most are very simple and require very little preparation time.

About dips and sauces

Most of these recipes are good starting points for a vivid imagination. Be bold. Mix and match your favourite flavours to make your own personalised dip. If you do experiment, take a note of the exact quantities that you use so that you can replicate it and make small adjustments in the future.

Nun's Sauce

(A convent recipe from 1870) taken from the wonderful book, Food in England:

The very old form of relish [for beef] was made by nuns in a Yorkshire convent in 1870. Most of the large farms in the north made their own relish to eat with beef.

3/4 oz of cayenne pepper, 2 tablespoonfuls of soy, 3 cloves of garlic, tablespoonful of anchovies (these came in barrels and the scraping of the barrel was used), a few cloves , 3 or 4 shallots, 1 large spoonful of sugar and a quart of vinegar. pound all dry things with the dry sugar, chop and add the onions, etc., put into a leadless glazed demijohn with the vinegar, and lightly fit the cork. This jar was then left at the foot of the stairs for a month, and everyone passing up and down to chapel (twice a day) had to give it a shake.

At the end of the month it was strained off through muslin into the tall glass bottles in the old fashioned cruet stands.

Pages in category ‘Dips and sauces’

The following 200 pages are in this category, out of 522 total.

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