Welsh Rarebit Sauce
Westchester Country Club Ketchup
8 oz cheddar cheese, grated (yellow or white Wisconsin or English cheddar, sharp in flavor) 2 oz butter 1 tsp dry Colman’s English mustard ⅓ cup Brown Ale 3 dashes Worchestershire sauce Pinch, black pepper, freshly ground
2 onions, medium, diced 3 garlic cloves 1 carrot, peeled and diced 6 Tbsp olive oil 6 Tbsp tomato paste ⅔ cup dark brown sugar
Pinch, salt
½ cup cider vinegar 2 lb tomatoes, overripe, peeled and diced ½ tsp kosher salt 1 tsp celery salt 1 cinnamon stick ½ vanilla bean ½ tsp ground allspice 5 cloves
1. Place all ingredients in a thick-based
stainless-steel saucepan, and heat gently until a creamy mixture is formed. Be careful not to burn. 2. Incorporate all of the sauce to dry the
ingredients.
Westchester Country Club Cocktail Sauce
1. In a heavy-bottomed pan, sauté the onions,
garlic, and carrot in the oil until well caramelized. Add the tomato paste and sugar, and cook 2–3 minutes. Deglaze the pan with the vinegar.
Makes: 2 cups
½ cup chili sauce 1 cup Heinz Ketchup 5 limes, for juice ½ cup Tanqueray 2 Tbsp hot sauce 2 Tbsp walnut oil 2 oz prepared horseradish 2 oz mushroom soy sauce 1 Tbsp finely chopped parsley 1 Tbsp finely chopped sage
2. Add the tomatoes and the kosher salt,
celery salt, cinnamon stick, vanilla bean, allspice, and cloves. Cook for 2–3 hours on slow heat or in a 260°F oven until rich and thick. Press through a sieve or chinois.
1. Mix all items well and let sit for 4 hours.
263 Chef Leonard’s Pantry