I have been a bit saucy this week - I made my Rutlandshire Sauce which is exactly like the other sauce that comes from a bit further North than here, you know the one I mean. I totally forgot to take any photographs for you and I have been umm-ing and ah-ing over whether to divulge the recipe or not. I will think it over for a bit longer and let you know.
The other splendid sauce made this week was my Everyday Brown Sauce. I first made this in the Autumn last year because we had a veg box at that time which had a lot of those space age looking veg - kohl rabi. I didn't want to cook and eat as many as we were receiving, so looked on-line for a recipe to use them up. Turns out they are really popular in Europe, like really popular, and made into all sorts of dishes. I was more interested in the sauce recipe I found as it used a lot of the kohl rabi and another vegetable I had a lot of - turnips. A double whammy. I made the sauce and really loved it - it was H-ighly P-iquant if you take my meaning, very like its popular commercial counterpart.
I thought that I would make some more this week as a customer had asked for some - and I realised I had run out. One problem with that though, or two really, no kohl rabi, or turnips for that matter. I remembered when I was researching recipes that kohl rabi is a member of the cabbage family, like a swollen cabbage stalk, so I thought white cabbage would do the job. I had a butternut squash so I used that for the turnip and the sauce turned out really, really tasty. So the original recipe can now be made all year round interchanging the vegetables. I can't emphasise enough how tasty this sauce is and I am sure it would be H-ugely P-opular with you too!