Piccalilli sauce

Piccalilli Sauce (also called Picalilli Sauce , or Piccalilli for short ) is a seasoning sauce that is served with egg, fish and meat dishes. Piccalilli Sauce is made from water with 10% fermentation vinegar , sugar, mustard flour, corn flour, salt, ground turmeric and hot pepper. This special English mustard sauce can be supplemented with finely chopped pickles ( mixed pickles or pearl onions , cauliflower florets, gherkins, etc.).

Piccalilli is first mentioned in Lady Anne Blencowe's recipe book , written around 1609; there it appears as an entry "To Pickle Lila, an Indian Pickle" (German: Pickling purple, an Indian pickle ).

Individual evidence

^ Pauli, Philip: Classical cooking the modern way: methods and techniques . 3rd ed. John Wiley, New York 1999, ISBN 0-471-29187-0 , pp. 179 (English).
^ Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 126 .
^ Robuchon, Joël: Larousse gastronomique . Larousse, Paris 1996, ISBN 2-03-507300-6 , pp. 793 .
↑ Linda Ziedrich: The Joy of Pickling, 3rd Edition: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden Or Market . Harvard Common Press, 2016, ISBN 978-1-55832-860-0 , pp. 360 ( google.de [accessed October 11, 2019]).

[1] Pauli, Philip: Classical cooking the modern way: methods and techniques . 3rd ed. John Wiley, New York 1999, ISBN 0-471-29187-0 , pp. 179 (English).

[2] Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 126 .

[3] Robuchon, Joël: Larousse gastronomique . Larousse, Paris 1996, ISBN 2-03-507300-6 , pp. 793 .

[4] Linda Ziedrich: The Joy of Pickling, 3rd Edition: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden Or Market . Harvard Common Press, 2016, ISBN 978-1-55832-860-0 , pp. 360 ( google.de [accessed October 11, 2019]).