Oxford Sauce

Baron Pouget’s Oxford Sauce is a spicy table sauce created by Baron Robert Pouget in his Oxford Production kitchen to celebrate the millennium. It bears virtually no resemblance to the traditional derivative of Cumberland Sauce referred to as Oxford Sauce by Escoffier. Its ingredients are a combination of molasses, tamarind, anchovy, dates, garlic and birdseye chillis. The final recipe came more or less by accident when the decimal point on the chilli content was misread at the time of conception. The result is a terrific sauce, appreciated as a cooking ingredient or as an accompaniment to hot and cold dishes.

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