CookEat Recipe
Filippini Devilled Tomato Sauce
Shallot, tomato and mustard sauce simmered with cayenne and Worcestershire, finished with butter.
Method
Steps
Step 1
Mince the four shallots finely. Melt the first 14 g butter in a small saucepan and brown the shallots lightly. Add the measured mustard and flour and mix well without letting that mixture cook further before the tomato is added.
Step 2
Crush and strain the four tomatoes into the pan. Stir in the measured salt, cayenne, powdered sugar and Worcestershire sauce. Bring to a gentle boil and cook slowly for the printed twelve minutes, stirring occasionally.
Step 3
Remove from the boil. Stir in the remaining approximately 7 g butter for one minute without boiling, and serve the sauce hot.
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