Oxford Sauce

1. Cook shallots in a little water for 1 or 2 minutes.

2. Drain.

3. Cut off thinnest possible peeling from the orange and lemon.

4. Cut peeling into fine julienne strips, and simmer in water to cover for 10 minutes.

5. Drain.

6. Put shallots,orange and lemon peelings, juice from the orange and from half the lemon, and remaining ingredients in bowl.

7. Mix well.

8. Makes about 1 cup.

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Nutrient	Quantity
Total fats	0.5001 g
Protein	12.1005 g
Carbohydrates	82.6671 g
Energy	353.3893 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0111 g
Water	390.7524 g
Aspartic acid	1.1131 g
Calcium, Ca	181.0571 mg
Lutein + zeaxanthin	65.4816 g
Fiber, total dietary	15.5924 g
Carotene, beta	27.6367 g
Niacin	0.9797 mg
Vitamin A, RAE	1.3375 g
Arginine	0.8712 g
Riboflavin	0.099 mg
Fatty acids, total saturated 20:1	0.0001 g
Glutamic acid	2.4851 g
Sodium, Na	57.8395 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0001 g
Total lipid (fat)	0.5001 g
Manganese, Mn	1.4043 mg
Proline	0.7937 g
Fatty acids, total saturated 16:0	0.074 g
Sucrose	1.1407 g
Choline, total	54.7831 mg
Sugars, total	39.3854 g
Serine	0.5436 g
Fatty acids, total saturated 18:0	0.0049 g
Vitamin B-6	1.6627 mg
Selenium, Se	5.8017 g
Ash	3.8796 g
Fatty acids, total saturated 18:1 undifferentiated	0.0685 g
Pantothenic acid	1.411 mg
Phenylalanine	0.39 g
Copper, Cu	0.4268 mg
Thiamin	0.2936 mg
Methionine	0.1304 g
Iron, Fe	5.8042 mg
Carbohydrate, by difference	82.6671 g
Phosphorus, P	289.5815 mg
Folate, total	164.8808 g
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Alanine	0.5443 g
Valine	0.5295 g
Fatty acids, total saturated 18:2 undifferentiated	0.1812 g
Glycine	0.5987 g
Carotene, alpha	0.515 g
Zinc, Zn	1.927 mg
Isoleucine	0.5097 g
Fatty acids, total polyunsaturated	0.1922 g
Leucine	0.7161 g
Vitamin A, IU	46.2492 IU
Folate, DFE	164.8808 g
Tryptophan	0.1347 g
Vitamin C, total ascorbic acid	43.1441 mg
Phytosterols	24 mg
Tyrosine	0.3462 g
Vitamin K (phylloquinone)	5.3421 g
Fatty acids, total saturated	0.084 g
Histidine	0.2071 g
Fatty acids, total monounsaturated	0.0691 g
Threonine	0.471 g
Folate, food	164.8808 g
Cryptoxanthin, beta	5.4666 g
Vitamin E (alpha-tocopherol)	0.217 mg
Magnesium, Mg	101.738 mg
Lysine	0.6018 g
Potassium, K	1618.656 mg
Cystine	0.0004 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.25 teaspoon	4.5885	1.1477	0
Lemon	1	1.2808	0.4116	0.0132
Ginger	1 dash	0	0	0
Orange	1	1.7625	0.4406	0.0045
Mustard	0.5 teaspoon	0.1575	0.0272	0.0024
shallot	3	345.6	80.64	0.48
port wine	0.33 cup	0	0	0
red currant jelly	0.33 cup	0	0	0
cayenne	1 dash	0	0	0