We love to get creative with our sauces and dips and recently discovered this delicious bois boudran sauce, a simple but elegant sauce made with tomato ketchup, shallots, and Worcestershire sauce. We naturally used our Fresh Rosemary & Tomato Ketchup which added an extra level of flavour to the mix. It worked brilliantly with salmon and crushed potatoes but it would work easily well with steak or other oily fish.
Bois Boudran Sauce
Inspired by the Heston Blumenthal at Home cookery book
- 1 large shallot, chopped
- 3 medium tomatoes, deseeded and chopped
- 3 Tbsp tomato ketchup
- 2 Tbsp Worcestershire sauce
- 1 tbsp grain mustard
- juice from half a lemon
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- small handful tarragon leaves, finely chopped
Method
- Simply mix everything together and let sit for 30 minutes or so to let the flavours mingle. Serve at room temperature. (You can store this in the refrigerator until required, just make sure you remove it at least 30 minutes before serving.)
