On the jar: Sablelane Spiced
stove · sauce
★ STARRED KITCHENPrep 10 minCook 15 minSpiced Dressing
Independent adaptation of a publicly published Tom Shepherd recipe. Not affiliated with, sponsored by, or endorsed by Tom Shepherd.
Spiced from a starred kitchen.
Ratio
Ratio by volume: Ketchup 109 ml, Tomato Paste 18 ml, Chicken Stock 20 ml, Rice Vinegar 20 ml
Ketchup 109 mlTomato Paste 18 mlChicken Stock 20 mlRice Vinegar 20 ml
Ingredients
- Shallot — 8 g
- Chile — 5 g
- Garlic — 5 g
- Ginger — 2 g
- Cumin — 1 g
- Eng Mustard — 2 g
- Salt — 2 g
- Pepper — 1 g
- Ketchup — 108.7 ml
- Tomato Paste — 18.18 ml
- Chicken Stock — 20 ml
- Rice Vinegar — 19.8 ml
- Brown Sugar — 16 g
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Tom Shepherd works in Modern British at Upstairs by Tom Shepherd; credentials include Michelin 1* (Upstairs by Tom Shepherd).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.
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 Tom Shepherd / Great British Chefs (beef tartare croustade) (published as “Spiced Dressing”). Full citation lives in Provenance.