Introduction to Oxford Sauce
Oxford Sauce is a quintessential British condiment, whose history is as rich and varied as its flavour profile. Notably, it’s a sauce that has evolved significantly over the decades, with each new iteration offering a glimpse into the culinary trends and historical context of its time. This article will delve into the fascinating evolution of Oxford Sauce, from its earliest mentions to the contemporary version developed by Robert Pouget’s Oxford Blue Ltd.
Early References and Escoffier’s Influence
One of the earliest documented recipes for Oxford Sauce appears in an 1864 publication titled The Englishwoman in India. This version is significantly different from what modern palates might recognise as Oxford Sauce. It was a simple concoction of brown sugar, mustard, salt, pepper, salad oil, and vinegar. This recipe catered to the British colonial palate, which favoured robust, tangy flavours to complement hearty meats.
However, the sauce gained notable prestige through the influence of Georges Auguste Escoffier, the legendary French chef who is often credited with modernising and popularising French haute cuisine. Escoffier’s version of Oxford Sauce, as documented in his 1934 book Ma Cuisine, transformed it into a refined condiment. Described as a cold table sauce based on fruit, akin to Cumberland sauce but without citrus peel, it featured red currant jelly dissolved with port and flavoured with shallots, orange zest, and mustard. This iteration was typically served with game, reflecting the haute cuisine dining trends of early 20th century Europe.
Robert Pouget and the Oxford Cheese Company
The story of Oxford Sauce takes a local turn with Robert Pouget, also known as ‘the Green Baron’, who not only contributed to the sauce’s legacy but also established the Oxford Cheese Company. Pouget’s entrepreneurial spirit was evident when he, along with his friend Gerry Stevens, ventured into the cheese business in 1983, despite minimal prior experience. Their love for cheese and Pouget’s background in art and furniture design fuelled their success. In 1995, their company introduced Oxford Blue Cheese, a product that quickly became a staple in local and national markets.
The Millennium Recipe: A Bold Reinvention
At the turn of the millennium, Robert Pouget decided to leave his mark on the culinary world by developing a new recipe for Oxford Sauce. This version was radically different from its predecessors, featuring an exotic blend of tamarind, anchovies, garlic, birds eye chillies, dates, and molasses. The result was a complex, sweet, and spicy sauce that accidentally became quite piquant due to a decimal point error in the chilli content during experimentation. Despite, or perhaps because of, this mistake, the sauce was a hit. It encapsulated the bold and experimental culinary spirit of the new millennium.
Culinary and Commercial Success
Today, Pouget’s version of Oxford Sauce is a commercial success, available widely from local food stores to pubs and restaurants. Its unique flavour profile makes it a versatile addition to a variety of dishes, enhancing everything from traditional British game meats to modern fusion cuisine. The sauce is not only a testament to Pouget’s innovative approach but also to the enduring appeal of Oxford’s culinary traditions.
Conclusion: A Sauce that Tells a Story
Oxford Sauce, in its various forms, tells the story of its names, from colonial India to the sophisticated dining rooms of 20th century Europe, and finally to the innovative kitchens of Oxford Blue Ltd. Each version not only reflects the culinary trends of its era but also the cultural and historical shifts that influence those trends. Oxford Sauce is more than just a condiment; it is a historical artefact, a culinary journey through time encapsulated in each bottle sold. Through this sauce, Robert Pouget and his predecessors have offered not just flavours but a connection to history, making Oxford Sauce a cherished part of Britain’s gastronomic legacy.
