Cumberland Sauce
Description
Homemade sauce recipe. Properties and origin: The recipe for Cumberland sauce was discovered in Hanover by a court chef. The sauce was named after the Duke of Cumberland, who was residing in Hanover at the time. The first mentions of this sauce date back to 1904 and are found in the book "English Cuisine." Cumberland sauce gained popularity thanks to the renowned French chef Auguste Escoffier. Usage: Cumberland sauce is frequently mentioned in recipes of French and English meat dishes. It is served with lamb, beef, game, as well as with ham and deep-fried meat. Cumberland sauce is used in preparing roast beef, poultry and veal pâtés, and galantines (dishes made from liver or tongue). Recipe preparation: 1. Remove zest from a lemon and an orange, cut into thin strips. Cover with hot water and simmer over low heat for several minutes. 2. Drain the water, then add red currant jelly, port wine, lemon juice, mustard, powdered sugar, and a pinch of ground ginger. 3. Cook over low heat, stirring, until the jelly melts. Remove from heat and whisk until smooth. The sauce will thicken as it cools. Serve immediately. The sauce can be stored in the refrigerator (with a closed lid) for up to 1 week. Chef's tips: Spicy Cumberland sauce is served cold. Garnish with green currant or lemon balm leaves. Perfectly complements pasta, meat, and vegetables.