Pink Sauce for Fish
A vibrant pink condiment sauce for fish with vinegar, port wine, cayenne, and anchovy, colored with cochineal. This Victorian-era sauce combines bold flavors and requires a 40-hour infusion period before straining and bottling.
Ingredients
- 1 quart Good quality vinegar (White wine vinegar or malt vinegar recommended)
- 0.5 pint Port wine (Ruby or tawny port)
- 0.5 ounce Cayenne pepper (About 4 tablespoons)
- 1 tablespoon Walnut ketchup (Large tablespoon; can substitute Worcestershire sauce)
- 2 tablespoons Anchovy sauce or liquor (Liquid from anchovy jar or anchovy paste dissolved in water)
- 0.25 ounce Cochineal food coloring (Natural red food coloring; can substitute with beet juice or red food coloring)
- 6 cloves Garlic cloves, peeled (Whole cloves)
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Instructions
- 1Place the vinegar, port wine, cayenne pepper, walnut ketchup, anchovy liquor, cochineal, and peeled garlic cloves into a large pan or wide-mouthed jar. Stir well to combine all ingredients.
- 2Cover the pan or jar and let the mixture stand at room temperature for 40 hours. Stir the mixture thoroughly 2 to 3 times each day to ensure proper infusion of flavors.
- 3After 40 hours, strain the mixture through a flannel bag or several layers of cheesecloth to remove all solids, including the garlic cloves and any sediment. Press gently to extract all liquid.
- 4Pour the strained pink sauce into clean half-pint bottles using a funnel. Cork or cap tightly. Store in a cool, dark place. The sauce will keep for several months.
