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Ref: 380
Heading: Sauces Dressings & Dips
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 20
Change no of portions required to :

Ingredients & Prep

   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.

Suggestion & Tips

Classic breakfast sauce, its worth it.
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