”The sauce is often referred to as a British countryside sauce which would commonly be carried by gentleman alongside other favourite condiments.
GeorgeFlavour Fred
The history suggests it’s a result of an interpretation by a renowned French vineyard owners son who had opened a tavern in London after the Great fire of 1666. Developing this combination from the elderberry with (I imagine) access to good quality wine, cider and spices.
I’ve made 2 barrels one I shall try to age 7years (as the recipe suggested) and another to taste test on my sessions
INGREDIENTS & PROCESS
1500ml cider vinegar (used organic unfiltered)
1500ml red wine (good quality Shiraz – personal preference)
3kg elderberries (prepped by using a fork to remove berries)
Poach overnight at 100degrees
Strain the solution and bring to the boil with the following before straining once more and ageing in barrels
5 tsp salt
10 blades of mace
80g black peppercorns
60g allspice
20g cloves
5 onion, chopped
10 slivers of fresh ginger
I added in some torched oak chips into the mix to get extra flavours and will remove/strain in a couple weeks.
Age for 7 years… good luck
