Chapter IV · Cold Sauces and Compound Butters · No. 135
135—Gloucester Sauce
Take one pint of very thick Mayonnaise and complete it with one-fifth pint of sour cream with the juice of a lemon added, and combine with the Mayonnaise by degrees; one teaspoonful of chopped fennel and as much Worcester sauce.
Serve this with all cold meats.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 135, p. 52. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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