The origin of this sauce is unclear, however, it is sometimes attributed to the Roux brothers. Quick and easy to make, it is a delicious accompaniment to steak and scotch eggs as Galton Blackiston demonstrates.
Ingredients
Metric
Imperial
- 85g of ketchup, good quality
- 50ml of rapeseed oil
- 50ml of white wine vinegar
- 4 tomatoes, peeled
- 2 shallots, diced
- 2 sprigs of tarragon
- 10g of chives
- 1 tbsp of Worcestershire sauce
- 5 drops of Tabasco
- salt
- pepper
Method
1
Mix the ketchup, rapeseed oil and vinegar in a bowl
2
Peel and quarter the tomatoes and remove the seeds. Discard the seeds and dice the tomato
3
Finely slice the tarragon and chives. Add the herbs to the bowl along with the tomatoes, shallots and Worcestershire sauce
4
Add the Tabasco and season with salt and pepper to taste. You can add more Tabasco if you prefer it hotter
Serving suggestions
Try serving this sauce with Josh Eggleton's Rib-eye steak or Richard Corrigan's Hand-chopped rump steak burger with peppered bone marrow. Galton Blackiston serves his bois boudran sauce with Scotch eggs.
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