We all cook meals of steak, chicken and fish but sometimes it’s nice to dress them up a little bit and it’s an added bonus if you can do this with a sauce with more than just a touch of class made from mostly pantry staples.
I have found such a sauce and it has the lovely French (and impressive) name of Bois Boudrin. It’s French association hails back to the famous French chef Michel Roux who purportedly created this sauce for the Rothschild family!
It is so beautifully versatile and so easy and quick to make, especially if you have to produce something quickly if people drop in for dinner (and even if they don’t). It is quite piquant so cuts perfectly though the richness of whichever protein with which you choose to serve it.
The version I am going to share is from Gordon Ramsay and, to quote him, it’s ****ing great!
1 large shallot, chopped
150g small cherry tomatoes, halved, or 3 medium tomatoes, deseeded and chopped
3 tbsp tomato ketchup
2 tbsp Worcestershire sauce
1 tbsp grain mustard, optional
½ lemon, juice only
1 tbsp balsamic vinegar
1 tbsp olive oil and a small handful tarragon leaves, finely chopped
Simply mix everything together. This can be done the day before, then keep covered in the fridge until required. Remove the sauce from the fridge at least 30 minutes before serving.
You can substitute the tarragon with basil or oregano or whichever herbs you like that go well with tomato. I hope you try it as it is a great sauce of substance and belies its pantry origins and is sure to impress.