From the Chef: "This is an old English sauce commonly used for cold game and pork dishes. The ingredients source back to proprietary sauces made in the mid 1700’s and incorporate a large amount of acid(vinegars) and salt (anchovy). Harvey sauce which is no longer available employs dried beetle shell as a coloring agent for its appearance. We have thankfully updated the entire sauce to balance the flavors more closely." Chef John Foster was the featured Chef for the September Dinner Series | Euro Tour 2016
1 teaspoon Dijon
1 teaspoon rinsed and mashed anchovy
1 teaspoon cider vinegar
1 teaspoon sorghum
1 teaspoon Worcestershire
1/2 teaspoon soy
cracked black pepper to taste
The original Harvey sauce had soy, cayenne and sometimes turmeric in it. We’ve added black pepper for a clean bite, you may add other sources of heat to get a different finish. The important thing is to balance the acid, the salt, the sweetness, the bitterness and the heat so that it compliments what is sure to be a rich and deeply savory roast pork.
Blend all the ingredients together except the cream. Whip the cream to stiff peaks without turning it into butter and gently fold it by small amounts into the spice mixture. Taken alone the spice mixture would be too strong. By folding in the cream you smooth out the tart and salty side and provide a richness that is often created by mayonnaise. Depending on your tastes you may not use all the cream. You can serve this on cold or warm meats and fish, or spoon it over the slices and brown under a broiler as a glaze.
Foodie Tip: This went very well with dark beer. Try West Sixth Amber (if available), or Guinness.