Ingredients for Oxford Sauce
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How to Make Oxford Sauce
- Finely chop 2 shallots and cook them gently in 1 tablespoon of water for 1-2 minutes, until softened.
- Drain the shallots, reserving any liquid.
- Using a vegetable peeler, remove the thinnest possible layer of zest from 1 orange and 1/2 lemon. Avoid the bitter white pith.
- Cut the zest into fine julienne strips. Simmer the zest in 1/2 cup of water for 10 minutes to soften.
- Drain the zest, reserving the liquid.
- In a medium bowl, combine the cooked shallots, softened orange and lemon zest, juice of 1 orange and 1/2 lemon (about 1/4 cup juice total), 1/4 cup red wine vinegar, 2 tablespoons Dijon mustard, 1/4 teaspoon ground black pepper, 1/2 cup of red currant jelly (or other fruit jelly), and 1/2 cup of beef stock. If needed, add a little reserved liquid from cooking the shallots or zest to achieve your desired consistency.
- Whisk all ingredients thoroughly until well combined and smooth. Taste and adjust seasonings as needed (add more vinegar for tartness, jelly for sweetness).
- Makes about 1 1/2 cups of sauce.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
307g
Fat
0g
Carbs
42g
