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Bay Sauce

  • Young walnut leaves
  • 1 quart salt
  • 1 handful horseradish
  • 1/2 dozen onions, chopped
  • 2 tsps allspice
  • 1 Tbsp black pepper, ground
  • Vinegar
  • 1 Tbsp ginger, ground (optional)
Get young walnut leaves while tender.

Mix salt, horseradish, chopped onions, allspice and ground black pepper together.

Put a layer of the leaves in the jar and then a layer of the mixture. Repeat until the jar is nearly full. Cover with cold vinegar.

Put in the sun for a fortnight. Bottle. It will not be ready to use until it is 6 months old.

This is an excellent sauce for fish. Adding ground ginger will improve the recipe.

Submitted by Tess M Jan 3, 2010 15 min 30 min 45 min
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