Sauces Dressings And Dips - Brown Breakfast Sauce

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All Meat Vegan Vegetarian Seafood

Ref: 380

Heading: Sauces Dressings & Dips

Cuisine: British & Irish

Food Type: Vegan

No of Portions: 20

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250 ml tomato passata

200 ml water

120 g onion chopped

100 g apple peeled chopped

50 ml red wine vinegar

30 g dried apricots

1 garlic clove chopped

1 tbsp fresh ginger chopped

1 tbsp Worcestershire sauce

1 tbsp black treacle

1 bay leaf

1 star anise

2 clove

1/2 tsp chilli powder

1/2 tsp fennel seeds

2 juniper berries

1/2 tsp allspice

1 tsp salt

1/2 tsp white pepper ground

1 tbsp Veg oil

Step 1

Place a saucepan on a med heat, add onions & oil & fry off until soft, add ginger & garlic, stir & cook for another minute.

Step 2

Add all the rest of the ingredients including whole spices, cook & stir until the sauce is thick to your liking.

Step 3

Remove bay leaf only, then blitz the sauce with a stick/hand blender or in a food processor/liquidiser until smooth.

Step 4

Sieve sauce to remove any lasting bits of spice, pour back into pan & re-heat.

Step 5

Pour hot sauce into a sterile lidded jar or container, allow to cool & store in the fridge, will last in the fridge for a month, or divide & freeze.

Classic breakfast sauce, its worth it.