Regent’s Sauce (Recipe from 1894)

Regent’s Sauce (Recipe from 1894) >>>

Lake Wakatip Mail, Issue 2001, 22 June 1894, Page 4

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Regent’s Sauce recipe converted to metric:

• 6 shallots

• 4 cloves

• 30 g cayenne pepper

• 950 ml vinegar

Instructions:

1. Infuse the shallots, cloves, and cayenne in the vinegar in a bottle for 10 days, shaking well every day.

2. Strain the liquid.

3. Mix thoroughly with:

   • 140 ml soy sauce

   • 140 ml mushroom ketchup

   • 5 ml (1 teaspoon) essence of anchovy

4. Bottle the essence into small bottles and cork securely
   

   modernized version of Regent’s Sauce

   • Ingredients:

     • 6 shallots, finely chopped

     • 4 whole cloves

     • 30 g cayenne pepper (adjust for heat preference)

     • 950 ml apple cider vinegar or white wine vinegar

     • 140 ml soy sauce

     • 140 ml Worcestershire sauce (as a modern substitute for mushroom ketchup)

     • 1 tsp anchovy paste or 5 ml fish sauce (instead of essence of anchovy)

     Method:

     1. Combine the chopped shallots, cloves, cayenne, and vinegar in a jar or bottle. Seal tightly.

     2. Let it steep for 10 days, shaking daily.

     3. Strain through a fine sieve or cheesecloth to remove solids.

     4. Stir in the soy sauce, Worcestershire sauce, and anchovy paste or fish sauce until well combined.

     5. Decant into clean, sterilized bottles. Seal and store in a cool, dark place.

     This modern version keeps the spirit of the original but uses Worcestershire and fish sauce for easier sourcing and richer umami flavor.

     Uses for Modern Regent’s Sauce:

     1. Marinades: Great for marinating beef, lamb, or pork for grilling or roasting.

     2. Steak Sauce: Drizzle over grilled or pan-seared steaks for a spicy, tangy kick.

     3. Bloody Marys: Add a few dashes to enrich a Bloody Mary cocktail.

     4. Stir-fries: Splash into stir-fries for depth of flavor.

     5. Sauces & Gravies: Mix into gravies, pan sauces, or braises for extra umami and heat.

     6. Seafood: Use as a condiment or marinade for fish and shellfish.

     7. Egg Dishes: Dash over scrambled eggs or omelets for seasoning.

     8. Barbecue Glaze: Combine with honey or brown sugar for a quick BBQ glaze.