https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Category%3ADips_and_sauces 2026-05-02T23:13:11Z Revision history for this page on [[Cookipedia]] MediaWiki 1.45.1 https://www.cookipedia.co.uk/wiki/index.php?title=Category:Dips_and_sauces&diff=245215&oldid=prev 2016-03-05T06:39:17Z

<p></p> <p><b>New page</b></p><div>&lt;!-- seo --&gt;<br /> {{#seo:<br /> |title=Dips and sauces (a Cookipedia Wiki category page)<br /> |titlemode=replace<br /> |keywords=Dips and sauces (a Cookipedia Wiki category page)<br /> |description=In this category you will find recipes for dips and sauces, most are very simple and require very little preparation time. Most of these recipes are<br /> |og:image=https://www.cookipedia.co.uk/wiki/images/f/f8/Harissa_paste_ingredients.jpg<br /> |og:type=article<br /> }}<br /> <br /> &lt;!-- /seo --&gt;<br /> {{RandomCategoryLinkIngredient}}<br /> [[Image:Harissa paste ingredients.jpg|thumb|right|300px|Ingredients for [[harissa paste]]]]<br /> In this category you will find recipes for dips and sauces, most are very simple and require very little preparation time.<br /> ===About dips and sauces===<br /> 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.<br /> ===Nun&#039;s Sauce===<br /> (A convent recipe from 1870) &#039;&#039;taken from the wonderful book, [[Cookbook:_Food_In_England|Food in England]]:&#039;&#039;<br /> <br /> 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.<br /> <br /> 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.<br /> <br /> At the end of the month it was strained off through [[muslin]] into the tall glass bottles in the old fashioned cruet stands.<br /> {{CategoryLine}}<br /> [[Category:Recipes]]</div>

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