Ingredients:-

• 1 pint malt vinegar
• 1/2 pint cider vinegar
• 2 heaped tablespoons plain flour
• 1 rounded teaspoon salt
• 3 tablespoons golden syrup
• 1 rounded Tablespoon dry English mustard
• 4 teaspoons of my homemade pickling spice - see recipe here
• 1 heaped Tablespoon light soft brown sugar
• 1 tin anchovies - chopped finely

Method:-

• Put all ingredients except anchovies into a large pan.
• Bring to a boil and simmer gently for about 20 minutes, stirring occasionally.
• Add the finely chopped anchovies and simmer for a further 15 minutes
• Work through a metal sieve with a wooden spoon.
• Allow to cool a little then pour into sterilised bottles.
• It is possible to allow the sauce to cool to taste and adjust salt and sweetness etc. but it is best to bring back to a boil to pour into sterilised bottles.

It is possible to allow this sauce to cool before bottling to adjust salt and sugar etc. Too much flour will make a very thick sauce but it can be let down with vinegar or boiled water. It is best to bring back to a boil before bottling.

The sauce will improve over the next few days but is not intended to be kept for over three months.

To darken the sauce add gravy browning.