Sauce Bois Boudrin

[Stephen Jackson]

I've looked on the net and in my extensive library, and I can't find any recipes, and scant reference to sauce 'bois boudrin'. I'm sure someone here can help.

Thanks in advance.

[Andy Lynes]

It's in Michel Roux's "Sauces" book. Its a uncooked sauce of oil, vinegar, ketchup, worcestershire sauce, tabasco, shallots and herbs (chervil, chives, tarragon). I think Roux created it himself, although all he says is that he has loved it since cooking for the Rothchild's.

I came across it first on Stephen Terry's menu at Coast (only read it, didn't actually eat there to my great regret), when he served it with pea and polenta pont neuf and cod if I remember correctly.

[tryska]

hmm. sounds almost like barbecue sauce.

[Andy Lynes]

The sauce is completely uncooked, so the effect is more of a viniagrette.

[polly]

It's absolutely lovely!

One of those things that tastes so much better than you would think from the recipe.

It's really good with white fish and grilled or roasted chicken.

[fifi]

I have to try this. The combination of tomato and worchestershire sounds reminiscent of what makes Brennan's turtle soup so good. polly is right... another combination that is more than the sum of the parts.

Damn... Now I have to go buy another book!