Ingredients
Units
Scale
- 1/2 cup Sir Kensington’s ketchup
- 1/4 cup water mixed with 1 Tbsp. beef demiglace
- 1/4 cup Dijon mustard
- 1/4 cup raisins
- 1/4 cup Savora yellow mustard condiment
- 1 Tbsp. freshly-ground horseradish (preferred) or ground white horseradish from a jar
- 1/3 cup Branston Pickle
- 1/8 cup Balsamic vinegar
- 1/8 cup malt vinegar
- 1/8 cup flat London Porter or another stout-style beer
- 1/8 cup semi-sweet sherry
- 1/3 cup mushroom ketchup (strongly preferred) or Worcestershire sauce
- 1/4 cup dark brown sugar, packed
- 3 white button mushrooms, wiped clean and sliced
- 2 anchovy fillets, packed in oil and drained – TFD endorses ONLY Ortiz brand!
- 3 roasted garlic cloves
- 1 large shallot, sliced
- 1 Tbsp. fresh tarragon leaves
- 1 Tbsp. fresh celery leaves
- 1 Tbsp. fresh thyme leaves
- 1 Tbsp. red miso or Hirshon umami paste (strongly preferred)
- 1 1/2 tsp. freshly-ground Indian ajwain seeds
- 1 1/2 tsp. black truffle salt
- 1/2 tsp. freshly-ground black pepper
- 1/2 tsp. Madras curry powder
- 1/4 tsp. mace
Instructions
- In a large saucepan over medium-high heat, add all the ingredients. Stir with a wooden spoon to combine and mix well to incorporate. Bring the sauce to a boil, and then reduce the heat to low. Gently simmer, uncovered, stirring occasionally to dissolve the sugar, until the sauce is reduced and slightly thickened, 20 to 25 minutes.
- Working in batches if necessary, ladle the sauce into a blender (or even better, just use an immersion blender in the same pot!), filling it no more than halfway. Purée on low for a few seconds, and then increase to medium speed until the sauce is completely smooth.
- Pour the sauce through a fine-mesh strainer into a heatproof bowl, pushing the solids with the back of a spoon. Discard the solid pieces. Repeat with the remaining sauce until completely blended and strained.
- Let cool and transfer the sauce to a tightly covered bowl or individual jars/containers, and refrigerate. The sauce may be stored, covered, in the refrigerator for up to 2 weeks and frozen for up to 3 months. Serve with steak, in a breakfast scramble, as a cocktail ingredient and more.