Made by Robert Pouget at Oxford Cheese. A spicy table saucecreated by Baron Robert Pouget in 2000 to celebrate the millennium. It bearsvirtually no resemblance to the traditional derivative of Cumberland Sauce,sometimes referred to as “Oxford Sauce”. Fantastic with sausages, bacon orfor basting and roasting. The recipe came more or less by accident when thedecimal point on the chilli content was mis-read at the time of conception. Itis therefore pretty hot and those who have tried it either adore it or hate it.
How we like it:
Spice up your grilled meat, burger and sausages.