by grin_phi » 04 Aug 2015, 20:48
Hi jackson et al
I'm really interested in this discussion and wonder if there have been any more findings.
I made Pitt Cue Mother Sauce once and it was definitely better than using basic bbq sauce but it is quite a challenge and hassle to make. Not sure I did it right either.
If the Heston/Waitrose jus is a good replacement, based on it tasting like the mother sauce served on the marrow mash, then this is very exciting to me. Has any one tested this any further? Is the consistency of the jus about right or would you modify it in any way?
Also, there is a Heston/Waitrose beef and veal demi-glace, I wonder if this would be more or less like the mother sauce than the beef jus. I'm far from an expert in these things.
All feedback appreciated.
Cheers, Phil