Cumberland sauce is an English classic, which is served cold to meat dishes. It goes well with both red and white meat and is great for barbecue.
1 shallot, finely chopped
4 tablespoons of red wine vinegar
12 white peppercorns, support
1 dl veal stock, possibly funds and water
1/2 dl port wine
1 ts worcestershiresaus
2 ss ripsgele
1 orange, juice only
1 lemon, only the yellow peel, boiled and cut into strips
Boil onion, vinegar and pepper in a small saucepan and boil down to 1/3. Add the rest of the ingredients, except for the lemon peel and simmer for 20 min. Season with salt and strain the sauce into a bowl. Put cumberland sauce cold until it should be served. Just before serving, shredded lemon zest is added.
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