Cold Brawn Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from olive oil, vinegar, brown sugar, mustard and oranges that's typically served with brawn and cold meats. The full recipe is presented here and I hope you enjoy this classic British version of: Cold Brawn Sauce.
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This is a classic recipe for a Victorian version of Cold Brawn 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.
Original Recipe
No. 30.—BRAWN SAUCE, COLD
Mix in a basin a gill of salad-oil, half a gill of vinegar, two ounces of brown sugar, the juice and rind of an orange shred very fine, and a tablespoonful of mustard.
Modern Redaction
Ingredients:
140ml extra-virgin olive oil
70ml vinegar
60g brown sugar
juice of 1 orange
finely-pared zest of 1 orange, thinly shredded
1 tbsp prepared mustard
Method:
Whisk together the vinegar, orange juice and brown sugar until dissolved. Add the remaining ingredients, whisk to combine and serve immediately. This is a traditional accompaniment to cold brawn.
