I tried your S&S sauce recipe today. Could you confirm the vinegar amounts?
Mine tasted way to sour and I only used half the amount of what I read was
7
Lts(Litres?) I think that our local TA omits the Lea & Perrins and maybe
even the Brown Sauce. Is there a similar recipe in circulation? I made it
half ****tion to start with then went full up with the sugar and Tomatoe
sauce OJ & LJ. It was a lot better but I feel maybe still too vinegary. Is
it known practice to add water to stretch the sauce out further making a
more dilute sauce? How long do you normally boil the sauce before you
serve
thicken etc? I couldn't seem to get mine to coat the spoon although it had
reduced by at least 1/5th. Did have fun though! Cheers Davy
