Recipes > Sauces & Spreads > Sauce Aristocratique (a Store Sauce)

Sauce Aristocratique (a Store Sauce)


  • green walnuts

To every pint of juice

  • 1 pound of anchovies
  • 1 drachm of cloves
  • 1 drachm of mace
  • 1 drachm of Jamaica ginger bruised
  • 8 shalots

To every pint of the boiled liquor

  • 1/2 pint of vinegar
  • 1/4 pint of port wine
  • 2 tablespoonfuls of soy


Pound the walnuts in a mortar, squeeze out the juice through a strainer, and let it stand to settle. Pour off the clear juice, and to every pint of it, add anchovies, spices, and cloves in the above proportion. Boil all these together till the anchovies are dissolved, then strain the juice again, put in the shalots (8 to every pint), and boil again. To every pint of the boiled liquor add vinegar, wine, and soy, in the above quantities, and bottle off for use. Cork well, and seal the corks.

Seasonable: Make this sauce from the beginning to the middle of July, when walnuts are in perfection for sauces and pickling.


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The Book of Household Management (1861).

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