H.P. Style Sauce Recipe (Minimal Mess)
Posted: Mon Jan 17, 2005 5:41 amAs promised, please find below my version of this sauce. Several years ago, when I first laid this out I looked at preparing it from a minimal mess/minimal cooking point of view. This version can all be done within 25 to 30 minutes, including the cleaning up.
H.P. Style Sauce
Ingredients
� 125 ml (1/2 cup) Sarson�s or Heinz Malt Vinegar
� 125 ml (1/2 cup) Heinz Tomato Ketchup
� 45 ml (3 Tblspns) Lea & Perrins Worcestershire Sauce
� 45 ml (3 Tblspns) Thai Style Medium strength Chilli Sauce (Sri Ratcha/Flying Horse etc)
� 50 g Raisins
� 3 each Pitted Prunes (or Dates if available)
� 15 ml (1 Tblspn) Tamarind Pulp (if available)
� 15 ml (1 Tblpsn) Salad Oil (Add the oil before adding the Molasses as this will prevent the molasses from sticking to the measuring spoon)
� 40 g (3 Tblspns) Molasses
� 5.00 ml (1 tspn) Salt
� 1.25 ml (1/4 tspn) Ground Black Pepper
� 2.50 ml (1/2 tspn) Ground Nutmeg
� 2.50 ml (1/2 tspn) Ground Coleman�s Mustard Powder
� 5.00 ml (1 tspn) Ground Thyme
� 1.25 ml (1/4 tspn slightly heaped) Cayenne Pepper
� 2.50 ml (1/2 tspn) Ground Mace
� 2.50 ml (1/2 tspn) Ground Ginger
� 15 ml (1 Tblspn) Onion Powder (not Onion Salt)
� 15 ml (1 Tblspn) Cornflour
� 60 ml (4 Tblspns) Cold Potable Water
Method
� Add all ingredients (except the water) to a blender and liquidise until the raisins, prunes (or dates), and tamarind (if used/available) are reduced sufficiently (small flecks).
� Pour/scrape the mixture into a wok or large saucepan
� Add the cold water to the blender and turn on to help clean out the remaining mixture.
� Cook over a low heat � stirring constantly � until the colour has changed and the mixture has thickened (10 to 15 minutes).
� Pour into sterilised bottles and allow to cool (the bottles can be stood in a bowl of ice/cold water if desired). Place the bottle tops/caps onto the bottles but do not tighten down until the mixture is cool. Note: - try to avoid air bubbles forming when filling the bottles. If they occur a sterilised knitting needle etc. can be used to remove them.
Note: the sauce will thicken once it has cooled down so avoid over thickening it at the beginning stages.
I hope that this is of some use to you
Any comments/feedback/recommendations always appreciated.
Kind regards
Parson Snows
H.P. Style Sauce
Ingredients
� 125 ml (1/2 cup) Sarson�s or Heinz Malt Vinegar
� 125 ml (1/2 cup) Heinz Tomato Ketchup
� 45 ml (3 Tblspns) Lea & Perrins Worcestershire Sauce
� 45 ml (3 Tblspns) Thai Style Medium strength Chilli Sauce (Sri Ratcha/Flying Horse etc)
� 50 g Raisins
� 3 each Pitted Prunes (or Dates if available)
� 15 ml (1 Tblspn) Tamarind Pulp (if available)
� 15 ml (1 Tblpsn) Salad Oil (Add the oil before adding the Molasses as this will prevent the molasses from sticking to the measuring spoon)
� 40 g (3 Tblspns) Molasses
� 5.00 ml (1 tspn) Salt
� 1.25 ml (1/4 tspn) Ground Black Pepper
� 2.50 ml (1/2 tspn) Ground Nutmeg
� 2.50 ml (1/2 tspn) Ground Coleman�s Mustard Powder
� 5.00 ml (1 tspn) Ground Thyme
� 1.25 ml (1/4 tspn slightly heaped) Cayenne Pepper
� 2.50 ml (1/2 tspn) Ground Mace
� 2.50 ml (1/2 tspn) Ground Ginger
� 15 ml (1 Tblspn) Onion Powder (not Onion Salt)
� 15 ml (1 Tblspn) Cornflour
� 60 ml (4 Tblspns) Cold Potable Water
Method
� Add all ingredients (except the water) to a blender and liquidise until the raisins, prunes (or dates), and tamarind (if used/available) are reduced sufficiently (small flecks).
� Pour/scrape the mixture into a wok or large saucepan
� Add the cold water to the blender and turn on to help clean out the remaining mixture.
� Cook over a low heat � stirring constantly � until the colour has changed and the mixture has thickened (10 to 15 minutes).
� Pour into sterilised bottles and allow to cool (the bottles can be stood in a bowl of ice/cold water if desired). Place the bottle tops/caps onto the bottles but do not tighten down until the mixture is cool. Note: - try to avoid air bubbles forming when filling the bottles. If they occur a sterilised knitting needle etc. can be used to remove them.
Note: the sauce will thicken once it has cooled down so avoid over thickening it at the beginning stages.
I hope that this is of some use to you
Any comments/feedback/recommendations always appreciated.
Kind regards
Parson Snows