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 Escoffier gives Gloucester Sauce as mayonnaise with sour cream and Worcester sauce. But (with thanks to our correspondent Jamie Murray Wells) there are also bottled versions, which we’ve found advertised in London from 1831 as ‘Lopresti’s Royal Gloucestershire Condiment’ or ‘The Dule of Gloucester’s Sauce’, and by several companies from the 1860s to about 1910, including Cooke’s, Haywards and Crosse and Blackwell, the composition of which is unknown.   Original Receipt in the ‘Guide to the Art of Modern Cookery ‘ by Auguste Escoffier (See: Escoffier);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 tea- spoonful of chopped fennel and as much Worcester sauce. Serve this with all cold meats.  London Quarterly Review and Literary Advertiser, April 1833.  |
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