 | This article includes a
list of references,
related reading, or
external links, but its sources remain unclear because it lacks
inline citations. (March 2017) |
Shrewsbury sauce is an English savoury pouring sauce, thought to have originated in the West Midlands town of Shrewsbury. The main ingredients to the sauce are red wine, redcurrants, tomato puree (giving the sauce its traditional, bright red appearance), rosemary, mustard (powder) and stock. Traditionally used as an accompaniment for lamb, the sauce has since found use in other dishes due to its popularity.
See also
References
- Lang, Jenifer Harvey, ed. (1988). "Albert sauce". Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia. New York: Crown Publishers. ISBN 0517570327. OCLC 777810992.
 | This condiment-related article is a stub. You can help Wikipedia by expanding it. |
| This article includes a
list of references,
related reading, or
external links, but its sources remain unclear because it lacks
inline citations. (March 2017) |
Shrewsbury sauce is an English savoury pouring sauce, thought to have originated in the West Midlands town of Shrewsbury. The main ingredients to the sauce are red wine, redcurrants, tomato puree (giving the sauce its traditional, bright red appearance), rosemary, mustard (powder) and stock. Traditionally used as an accompaniment for lamb, the sauce has since found use in other dishes due to its popularity.
See also
References
- Lang, Jenifer Harvey, ed. (1988). "Albert sauce". Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia. New York: Crown Publishers. ISBN 0517570327. OCLC 777810992.
|
| This condiment-related article is a stub. You can help Wikipedia by expanding it. |