Let's hear it for British regional sauces!
Discussion
It's time traditional British regional sauces received the acclaim they deserve. Most people will have heard of Worcestershire Sauce, the cognoscenti will know about Henderson's but how many have a bottle of Jeyes's Sauce in their cupboard? It's from Northamptonshire but not many people know that.
Share your British saucy secrets here!
Share your British saucy secrets here!
Edited by Riley Blue on Monday 16th August 08:56
There used to be a 'Reading Sauce' which sounds similar to the 2 main current rivals - read somewhere recently that someone was trying to recreate it.. could have been on one of the local facebook groups, so not sure how much value that holds!
http://www.foodsofengland.co.uk/readingsauce.htm
http://www.foodsofengland.co.uk/readingsauce.htm
Hendersons is something that has just exploded into my consciousness - absolutely zero awareness until about 18 months ago, and now it seems to be mentioned or talked about loads.
Yesterday, great example. Loads of chat on the pie thread on here about it - then last night while eating dinner with my SiL who's visiting, she asked if we'd heard/tried it as she'd picked a bottle up and was in love.
I suppose i really should pick a bottle of it up.
As for 'local' sauces. Well, that'd be pie liquor based on where I grew up...
Yesterday, great example. Loads of chat on the pie thread on here about it - then last night while eating dinner with my SiL who's visiting, she asked if we'd heard/tried it as she'd picked a bottle up and was in love.
I suppose i really should pick a bottle of it up.
As for 'local' sauces. Well, that'd be pie liquor based on where I grew up...
It seems Lancashire also has a sauce, made by Entwistle's: https://www.lancashiresauce.co.uk/index.htm
Has anyone tried it?
Has anyone tried it?
Cumberland sauce. Epic with a roast.
Link to it ironically made in Essex, but best made from scratch.
https://www.pantryhouse.co.uk/index.php/tiptree-cu...
Link to it ironically made in Essex, but best made from scratch.
https://www.pantryhouse.co.uk/index.php/tiptree-cu...
Sway said:
What sort of flavours are in it?
Port, fruit, sugar and ginger. It’s lovely.As an aside, Whitehaven (west Cumberland) was one of the biggest ports in the U.K., and essentially the place where rum was imported. Hence rum is a big thing in traditional Cumbrian food, such as rum butter (Ade Edmonton/Rik Mayall - ‘we do t have any rum butter - never mind, I’ve got something better, Vodka Margarine!’), rum Nicky etc. But not sauces, so O/T
ChevronB19 said:
Sway said:
What sort of flavours are in it?
Port, fruit, sugar and ginger. It’s lovely.As an aside, Whitehaven (west Cumberland) was one of the biggest ports in the U.K., and essentially the place where rum was imported. Hence rum is a big thing in traditional Cumbrian food, such as rum butter (Ade Edmonton/Rik Mayall - ‘we do t have any rum butter - never mind, I’ve got something better, Vodka Margarine!’), rum Nicky etc. But not sauces, so O/T
I've seen it at my local farm shop - if I'm honest I thought it was a jam!
Sway said:
ChevronB19 said:
Sway said:
What sort of flavours are in it?
Port, fruit, sugar and ginger. It’s lovely.As an aside, Whitehaven (west Cumberland) was one of the biggest ports in the U.K., and essentially the place where rum was imported. Hence rum is a big thing in traditional Cumbrian food, such as rum butter (Ade Edmonton/Rik Mayall - ‘we do t have any rum butter - never mind, I’ve got something better, Vodka Margarine!’), rum Nicky etc. But not sauces, so O/T
I've seen it at my local farm shop - if I'm honest I thought it was a jam!
Has anyone made / tried Pontack Sauce? This supposedly originates from the Pontack's Head Tavern in London's Lombard Street.
I made a batch last year, and found it horribly tannic. It's supposedly best after five years
so I'm wondering whether just a year will have softened it at all.
I made a batch last year, and found it horribly tannic. It's supposedly best after five years
so I'm wondering whether just a year will have softened it at all.Will watch this thread with interest, my cupboard is stacked with condiments - sauce, pickle, relish, mustard, salsa, jelly - love them all! Have just ordered a bottle of the OP’s suggested ‘Northamptonshire Sauce’ - I grew up in the county (although since moved) and have never heard of it!
J8 SVG said:
I'm from Worcestershire... Pretty sure everyone knows about our sauce!
Yep. It's available in most supermarkets here in Singapore. I thought only expats would buy it, but it is very popular with the locals, they do love a fishy sauce. Surprisingly I've even heard people pronounce it properly!
Riley Blue said:
It seems Lancashire also has a sauce, made by Entwistle's: https://www.lancashiresauce.co.uk/index.htm
Has anyone tried it?
Yes! It's superb, I use it to jazz up traditional British dishes like Cottage Pie. There's a few Indian spices in it which are quite noticeable. You'll need to experiment to find out where it works best.Has anyone tried it?
It's not a sauce, but it is a condiment - and regional. Tewkesbury mustard. English mustard mixed with horseradish sauce (see, there is sauce in it). Excellent stuff, wonderful in a fish finger sandwich.
Can be bought ready prepared but better to make your own as you need it so it doesn't lose its kick.
Can be bought ready prepared but better to make your own as you need it so it doesn't lose its kick.
Henderson's here, unlike worcs is suitable for the coeliac Mrs.
What are the others like, variations on a theme or significantly different?
Shared a flat with a guy, John the psychopath, who used to literally pour worcs on everything, and for whatever reason save the empties lining them up on top of the kitchen wall units like trophies. When we parted ways after 12 months there were about 15 most of which were 1L catering sized empties...
What are the others like, variations on a theme or significantly different?
Shared a flat with a guy, John the psychopath, who used to literally pour worcs on everything, and for whatever reason save the empties lining them up on top of the kitchen wall units like trophies. When we parted ways after 12 months there were about 15 most of which were 1L catering sized empties...
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