Quin's Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic store sauce of walnut pickle, port wine, mushroom ketchup, anchovies, shallots and soy sauce boiled together then stored in bottles that's typically used as a flavouring. The full recipe is presented here and I hope you enjoy this classic British version of: Quin's Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
QUIN'S SAUCE, an excellent Fish Sauce.
500. INGREDIENTS.—1/2 pint of walnut pickle, 1/2 pint of port wine, 1 pint of mushroom ketchup, 1 dozen anchovies, 1 dozen shalots, 1/4 pint of soy, 1/2 teaspoonful of cayenne.
Mode.—Put all the ingredients into a saucepan, having previously chopped the shalots and anchovies very small; simmer for 15 minutes, strain, and, when cold, bottle off for use: the corks should be well sealed to exclude the air.
Combine all the ingredients in a saucepan, bring to a simmer and cook, stirring frequently, for 15 minutes. Take off the heat and allow to cool. Pour into bottles, stopper securely and store for later use.
