Scape Sauce

0.0/5 rating (0 votes)
Scape Sauce

My favorite use for large quantities of scapes is scape sauce. This is just like hot sauce, but with all of the flavor and none of the heat. The vinegar means that this keeps for ages, so you can mason jar this goodness and use it all winter. I love to put it on my eggs, in my potato salad, in salad dressing, or just anywhere I would put hot sauce. Original recipe by Claire Fitts.

Ingredients

  • a boatload of scapes
  • a goodly amount of white or apple cider vinegar
  • a delicious dose of salt
  • black pepper, if you’re so inclined

Directions

Fit the scapes into a food processor whichever way you can (aim to fill the food processor about 3/4 of the way full for each blending batch). Add enough vinegar so that the scapes purée into a mash. Add the mash to a large pot with as much vingear as you want to make a liquid sauce, and add enough salt and pepper to make the sauce tasty. Cook the sauce over medium heat for 30 minutes to 11/2 hours, stirring occasionally, until the scapes are fully cooked (longer for older scapes). Before removing the sauce from the stove, blend the mixture with an immersion blender to emulsify and add salt to taste. If you bottle this mixture hot, it can be stored at room temperature until opened.

Leave a comment

You are commenting as guest. Optional login below.

What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.

Connect

Sign up for quarterly notifications and issue highlights.
Please wait