Sauce Oxford (Oxford Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sauce Cumberland
- 1 half-spoonful grated orange zest
- 1 half-spoonful grated lemon zest
Instructions
- Prepare the sauce Cumberland as explained above, with two differences.
- Replace the julienne of orange and lemon zests with grated zest.
- Halve the zest proportions, using only 1 half-spoonful of each.