Cardinal Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from a white sauce base with lobster spawn butter, anchovy essence and chilli vinegar, brought to a boil and served. The full recipe is presented here and I hope you enjoy this classic British version of: Cardinal Sauce.
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This is a classic recipe for a Victorian version of Cardinal Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
This is the original version of this classic French ruddy sauce that was originally coloured with lobster spawn and spiced with chilli vinegar. These days it's more likely to be prepared with sriracha. For this version simply remove the lobster spawn butter and chilli vinegar and mix in 1-3 tbsp sriracha.
Original Recipe
No. 62.—CARDINAL SAUCE
Put a gill of any good white sauce into a small stewpan, add a lump of lobster-spawn butter, No. 35, a little anchovy, and chilli vinegar.
