Michael Kelly's Sauce is a traditional Irish recipe for a classic sauce of a white sauce base flavoured with spices and sugar that's typically served with beef or tripe. The full recipe is presented here and I hope you enjoy this classic Irish version of: Michael Kelly's Sauce.
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Michael Kelly was an Irish composer (born in Cork), who became Director of Music at the Theatre Royal in Drury Lane, London in 1822. This piquant sauce was named in his honour and is traditionally served with cruibins (also known as crubeens) or tripe. Being peppery it's also a great accompaniment to a fried or grilled beef steak.
Ingredients:
1 tbsp brown sugar
1 tsp English mustard powder
1 tsp freshly-ground black pepper
2 tbsp garlic vinegar
150ml prepared white sauce (this pouring consistency white sauce recipe is ideal)
pinch of freshly-grated nutmeg
45g butter, melted
salt, to taste
Method:
Begin by preparing the white sauce according to the recipe (you need about 200ml of the sauce).
In the meantime, mix together the sugar, mustard powder, black pepper and garlic vinegar until smooth. Stir this blend into the white sauce. Add the nutmeg and melted butter and allow the sauce to warm through but be careful the sauce does not become oily (if it does, add a little iced water to help recover he sauce).
Season to taste with salt immediately before serving.
