Brown Sauce (Hartshorne)
This brown sauce takes its method from Henry Hartshorne's Household Cyclopedia, a 19th century reference book, and it comes together in about 10 minutes with no cooking. The olive oil and French vinegar give it a sharp, rounded base, while the sugar and mustard add sweetness and bite. It is a loose, tangy dressing-style sauce that suits fried breakfasts and chips, and it keeps well in a bottle.
Instructions
Measure the sugar, French vinegar, olive oil, mustard, salt and pepper into a small bowl or jar.
Stir or shake the mixture well until the sugar and salt are blended in and the oil is mixed through the vinegar and mustard.
Serve it straight away alongside a cooked breakfast or a plate of chips. Any leftover sauce can be poured into a bottle and stored.
Make it personal.
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