Oxford Sauce

1. 1

   Cook shallots in a little water for 1 or 2 minutes.

2. 2

   Drain.

3. 3

   Cut off thinnest possible peeling from the orange and lemon.

4. 4

   Cut peeling into fine julienne strips, and simmer in water to cover for 10 minutes.

5. 5

   Drain.

6. 6

   Put shallots,orange and lemon peelings, juice from the orange and from half the lemon, and remaining ingredients in bowl.

7. 7

   Mix well.

* Per serving · 4 servings · Values may vary.

No additional tips available.