This delicious sauce from the Ballymaloe family is made from all-natural ingredients, including Black Rock Stout from The Dungarvan Brewing Company. It is a very versatile sauce which is excellent with steak or chicken and can also be served with other cold meats. An irish twist on a classic steak sauce.
The Story of Ballymaloe is that Myrtle and Ivan Allen opened a restaurant in the dining room of Ballymaloe House in 1964, using produce from the family farm and local fishing village of Ballycotton. The restaurant soon attracted huge recognition for its excellent food, winning numerous awards and grew into a family run hotel which welcomes guests to this day. Later on Darina Allen, daughter in-law to Myrtle opened what is now the world-renowned Ballymaloe Cookery School in nearby Shanagarry.
Yasmin, daughter of Myrtle now produces some of Ballymaloe's favourite recipes with her family for you to enjoy.