Gooseberry Sauce
Ingredients
Directions
Pick over the gooseberries to remove any stems or blemishes.
Boil the gooseberries in water for 10 minutes.
Drain the gooseberries and rub them through a sieve.
Season the sauce with coarse sea salt and serve with plain boiled mackerel.
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
- Green young gooseberries
- Provide tartness and, once cooked and sieved, the thick smooth body of the sauce.
The step that matters
Rub the gooseberries through a sieve. Boiling softens the fruit's skins and pulp so they press through into a smooth purée. If the fruit is still firm, the sieve catches the skins and the sauce stays coarse and lumpy.
“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.
More gooseberry sauce recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.