a b v x

Tangy Blackcurrant Sauce

Goes perfectly with lean roast lamb, venison steaks or roast duck or wild pork.

Ingredients

  • For 4 servings
  • Pan drippings from cooked meat
  • 2 teaspoons of Flour
  • 237ml Chicken Stock
  • 1 tablespoon Horseradish Sauce
  • 1 tablespoon Grainy Mustard
  • 118g Mr Jeffares Frozen Irish Blackcurrants 

Method

Pour any fat from the pan in which the meat is cooked, keeping 2-3 teaspoons of the pan drippings. Stir the flour into these, heat the mixture until the flour bubbles and browns slightly, then pour in the chicken stock and stir over a medium heat until the mixture is boiling.

Add the horseradish sauce and grainy mustard and bring back to the boil. Add the blackcurrants next and simmer gently for 1-2 minutes. Add extra water or red wine if the sauce is thicker than cream. Serve immediately or reheat when needed. 

a b v x

For Wholesale Enquiries or Bulk Orders, Call Mr Jeffares himself a +353 (0) 87 2867455 or email sales@mrjeffaresblackcurrants.ie Get in touch to take advantage of our best prices at all times.

Copyright © Mr Jeffares Blackcurrants. Privacy Policy | Cookie Policy

This site is operated by Ballykelly Farms Ltd, Ballykelly House, Drinagh, Wexford, Ireland