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Shrewsbury sauce is an [[English|England]] savoury pouring sauce, thought to have originated in the west midland town of Shrewsbury. The main ingredients to the sauce are red wine, redcurrants, tomato puree (giving the sauce its tradional, bright red appearance), rosemary, mustard (powder) and stock. Traditionally used as an accompaniment for lamb, the sauce has since found use in other dishes due to its popularity. |
Shrewsbury sauce is an [[English|England]] savoury pouring sauce, thought to have originated in the west midland town of Shrewsbury. The main ingredients to the sauce are red wine, redcurrants, tomato puree (giving the sauce its tradional, bright red appearance), rosemary, mustard (powder) and stock. Traditionally used as an accompaniment for lamb, the sauce has since found use in other dishes due to its popularity. |
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==References== |
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*{{Larousse Gastronomique|Albert sauce}} |
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[[Category:Sauces]] |
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[[Category:British condiments]] |
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{{condiment-stub}} |
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Revision as of 21:33, 28 September 2015
Shrewsbury sauce is an England savoury pouring sauce, thought to have originated in the west midland town of Shrewsbury. The main ingredients to the sauce are red wine, redcurrants, tomato puree (giving the sauce its tradional, bright red appearance), rosemary, mustard (powder) and stock. Traditionally used as an accompaniment for lamb, the sauce has since found use in other dishes due to its popularity.
References
- Lang, Jenifer Harvey, ed. (1988). "Albert sauce". Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia. New York: Crown Publishers. ISBN 0517570327. OCLC 777810992.
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