Apple sauce for goose and pork
Apple sauce for goose and pork is a plain English accompaniment: cooked apples pulped with water, then sweetened with sugar and finished with a little butter.
Modern method
British-style tangy salad cream
Starch-thickened salad-cream prototype with pasteurised yolk added after cooling; not a Heinz copy. Approximate yield 300 g.
About this version
Starch-thickened salad-cream prototype with pasteurised yolk added after cooling; not a Heinz copy. Approximate yield 300 g. This is an untested development proposal, not a historical or manufacturer formula. No shelf-life or preservation validation is available.
History
Untested contemporary home-development prototype; no exact historical attestation is claimed.
Ingredients
Yield 300 g approximate · Scaling: source batch only
Water
110 g
Cornflour/cornstarch
12 g
Sugar
40 g
Distilled white vinegar, 5% acidity
45 g
Neutral refined oil
65 g
Pasteurised egg yolk
18 g
Mustard powder
6 g
Salt
3 g
Method
Risks and precautions · Elevated risk
Uncooked yolk
Pasteurised yolk is added after the starch mixture cools and is not cooked by this method.
Hazard sourcePerishable emulsion
This formula has no validated preservation process.
Hazard sourceUse commercially pasteurised yolk and clean equipment.
Control sourceCool starch promptly and refrigerate finished sauce promptly.
Control sourceArchive's 24-hour convention is not measured shelf life.
Control sourceNot validated for room-temperature storage or canning.
Cooking starch does not cook the yolk.
- Whisk cornflour into cold water, then stir in sugar.
- Heat gently, stirring, until bubbling and thick. Continue stirring about one minute.
- Transfer to a shallow bowl and cool promptly.
- When cool, blend in vinegar, mustard, salt and pasteurised yolk. Gradually blend in oil.
- Refrigerate promptly.
Conditions
Yield300 g approximate
Places
United Kingdom
Modern adaptation · Country evidenceContext does not establish an exact birthplace or validate the formula.
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Sources
U.S. Food and Drug AdministrationSafety
Assuring the Safety of Eggs and Menu and Deli Items Made From Raw, Shell EggsRecommends pasteurized egg products in foods not thoroughly cooked; yolk is added after the starch mixture cools.
Food Standards AgencySafety
Chilling food correctly in your businessGeneral chilled-food guidance; the house use window is not a measured shelf life.