Krivelshire Sauce (LSCDL Recipe)

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Krivelshire Sauce (LSCDL Recipe)

6 anchovy fillets

6 large fresh medjool dates

2 teaspoons finely minced shallots

1/2 teaspoon finely minced garlic

1 - 1 1/2 teaspoon spice mixture (see below)

3 tablespoons white vinegar

1/2 cup dry alcoholic apple cider*

1 medium bay leaf

Spice Mixture:

1/2 tsp. dried ground ginger

1/4 tsp. ground cloves

1/4 tsp. ground coriander seeds

1/4 tsp. ground allspice

1/4 tsp. cayenne pepper

In a small saucepan, mash anchovies and then mix

well with pitted, finely chopped dates, shallots,

garlic, and spice mixture. Add liquid and mix.

Add bay leaf, and bring to a bubble.

Turn heat down as low as possible to keep mixture

at a very gentle bubble (you may need to put

something between the pot and the burner.) Cook

for 20 minutes, then let cool slightly.

Whiz until smooth in a blender or with a mixing

wand. Refrigerate. Consistency will be fairly

thick and won't resemble Worcestershire sauce, so don't worry.

The amount of spice mixture required will vary

with the strength of the anchovies’ flavor, the

freshness of the dates, and the dryness of the cider you have available to you.

* Finding an dry alcoholic apple cider which does

not have added sugars is well-nigh impossible in

the U.S. and Canada since the closure of the Barn

Owl cider makers in Ontario. Krivel says

that apple cider vinegar can be used, but does

not give quite the right taste. Likewise

non-alcoholic cider – useable, but not perfect.

Recipe Courtesy of Sue and Krivel.

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe from Louisiana SCD Lagniappe (forthcoming)