Name: Dulce of York’s Universal Sauce
Ingredients: hard dried toast; 1 tablespoon black peppercorns; equal quantity of chopped parsley (or any other herb); 2 teaspoons coarse sea salt

Dulce of York’s Universal Sauce

Ingredients

hard dried toast
1 tablespoon black peppercorns
equal quantity of chopped parsley (or any other herb)
2 teaspoons coarse sea salt

Directions

Pound the hard dried toast and black peppercorns in a mortar.
Boil the mixture with an equal amount of chopped parsley and coarse sea salt.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Black peppercorns: Adds sharp, pungent aroma and a peppery bite to the sauce.
Parsley: Adds fresh, green herbal aroma and flavour to the sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.