Home › The Principles of Cookery › Store Sauces

Store Sauces

Many varieties of excellent store sauces may be bought of the grocer and Italian warehouseman, and will prove of great value in colouring and flavouring soups, sauces, and stews. As, however, they are generally very strong, they should be added to any preparation with care. As they can be so easily procured, it is advisable to keep on hand a small quantity only of them, for they mostly deteriorate in quality with keeping. The bottles containing them should be tightly stoppered, and kept in a dry place. The store sauces most likely to be needed are mushroom and walnut ketchup, essence of anchovies, chilli, cucumber, shallot, and tarragon vinegar, and Harvey's or Worcester sauce.