Sauce Bois Boudran

Name: Sauce Bois Boudran
Prep time: 5 min
Total time: 5 min
Yield: 500 ml
Cuisine: American
Ingredients: 73.91 ml Ketchup; 50 ml Rapeseed Oil; 50 ml White Wine Vinegar; 300 g Tomato; 50 g Shallot; 4 g Tarragon; 10 g Chives; 15 ml Worcester; 1 ml Tabasco; to taste Salt; to taste Pepper

Independent adaptation of a publicly published Galton Blackiston recipe. Not affiliated with, sponsored by, or endorsed by Galton Blackiston.

Bois Boudran from a starred kitchen.

Ratio

Ketchup 74 mlRapeseed Oil 50 mlWhite Wine Vinegar 50 mlWorcester 15 mlTabasco 1 ml

Ingredients

Ketchup — 73.91 ml
Rapeseed Oil — 50 ml
White Wine Vinegar — 50 ml
Tomato — 300 g
Shallot — 50 g
Tarragon — 4 g
Chives — 10 g
Worcester — 15 ml
Tabasco — 1 ml
Salt — to taste
Pepper — to taste

Method

Pour to the lines in order (bottom → top): Ketchup, Rapeseed Oil, White Wine Vinegar, Worcester, Tabasco.
Add finishing notes: Tomato, Shallot, Tarragon, Chives, Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Galton Blackiston works in Modern British / Norfolk produce at Morston Hall; credentials include Michelin 1* (Morston Hall, Norfolk).

Adapted from a Galton Blackiston recipe (Galton Blackiston / Great British Chefs (how to make a bois boudran)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Galton Blackiston / Great British Chefs (how to make a bois boudran) (published as “Sauce Bois Boudran”). Full citation lives in Provenance.

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