Irish Sauce Piquante (1790)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 tablespoon capers
• 1 tablespoon chopped parsley
• 3 hard-boiled eggs, yolks only, mashed
• 1 tablespoon dry mustard
• 6 filleted anchovies, mashed
• 1 tablespoon vinegar
• 2 tablespoons olive oil
• 1 pinch cayenne pepper
• 1 shallot, chopped
• 1 cup hot gravy (lamb gravy if using the sauce for lamb, lamb gravy for lamb, etc., or substitute melted butter)

Recipe

• 1 pound capers and parsley together in a mortar. (or use a food processor.).
• 2 add egg yolks and mustard and mix well.
• 3 add anchovies.
• 4 stir in oil, vinegar, cayenne and shallot.
• 5 pound together well.
• 6 stir mixture into hot gravy and serve immediately.