Cumberland Sauce by Chef Paul Gayler
4 servings
15 minutes
Cumberland sauce is a refined and aristocratic addition to meat dishes, especially game and cold appetizers. Its origin is linked to England but has also found a worthy place in German cuisine. This sauce captivates with its balance of sweetness and spiciness, combining the citrus freshness of orange and lemon with the sharpness of port wine and the gentle spice of ginger. Red currant jelly adds a light fruity tartness while Dijon mustard deepens the flavor. Cumberland sauce perfectly highlights the richness of meat textures, harmoniously complementing dishes made from lamb, beef, or game. It should be served at room temperature to reveal the full spectrum of aromas and make the meal truly exquisite.
1
Remove a thin layer of zest from the orange and lemon.
- Oranges: 1 piece
- Lemon: 1 piece
2
Cut it into thin strips.
- Oranges: 1 piece
- Lemon: 1 piece
3
Place the straw and finely chopped shallots in a pot of boiling water and blanch for 2 minutes, then drain in a sieve and set aside.
- Oranges: 1 piece
- Lemon: 1 piece
- Shallot: 1 head
4
Place jelly, mustard, port wine, and ginger in a saucepan and stir over low heat until the jelly melts. Do not boil!
- Redcurrant jelly: 250 g
- Dijon mustard: 1 teaspoon
- Port wine: 75 ml
- Ground ginger: 0.5 teaspoon
5
Add lemon and orange juice, zest, and shallots. Season.
- Oranges: 1 piece
- Lemon: 1 piece
- Shallot: 1 head
6
Serve at room temperature.
