Tasting Misery: 20 Worst Tasting History Recipes
Tasting Misery: 20 Worst Tasting History Recipes is a medium British recipe that serves 4. 80 calories per serving. Recipe by Tasting History with Max Miller on YouTube.
Prep: 15 min | Cook: 10 min | Total: 45 min
Cost: $5.45 total, $1.36 per serving
Ingredients
- 4 pieces Anchovy Fillets (packed in oil, drained)
- 1 tablespoon Fresh Horseradish (peeled and finely grated)
- 2 tablespoons Unsalted Butter (cut into small cubes)
- 1 tablespoon All-Purpose Flour (for a roux)
- 1 cup Whole Milk (room temperature)
- ¼ cup Dry White Wine (optional, adds depth)
- 1 teaspoon Sea Salt (adjust to taste)
- 1 teaspoon Fresh Lemon Juice (brightens flavor)
Instructions
Make a roux
Melt the butter in a saucepan over medium heat. Sprinkle the flour over the melted butter and whisk continuously for 2‑3 minutes until the mixture turns a light golden color and smells nutty.
Time: PT5M
Temperature: Medium heat
Add milk and create béchamel
Gradually whisk in the milk, a little at a time, until the sauce is smooth. Continue to whisk and simmer for about 3‑4 minutes until it thickens to a coat‑the‑back‑of‑spoon consistency.
Time: PT5M
Temperature: Medium heat
Blend anchovies, horseradish and wine
In a blender, combine the drained anchovy fillets, grated horseradish, white wine, sea salt and lemon juice. Blend until a smooth paste forms.
Time: PT5M
Combine and simmer
Stir the anchovy‑horseradish paste into the béchamel sauce. Reduce heat to low and let the mixture simmer gently for 8‑10 minutes, stirring occasionally, until the flavors meld and the sauce is uniformly pale.
Time: PT10M
Temperature: 90°C
Finish and store
Remove the saucepan from heat. Taste and adjust seasoning with additional salt or lemon juice if desired. Transfer the white ketchup to a clean jar, let cool to room temperature, then refrigerate.
Time: PT5M
Nutrition Facts
- Calories
- 80
- Protein
- 2g
- Carbohydrates
- 5g
- Fat
- 5g
- Fiber
- 0g
Dietary info: Contains fish, Contains dairy, Contains gluten
Allergens: Fish, Dairy, Gluten
Ingredient Substitutions
- Instead of Anchovy Fillets: Anchovy paste (1 tsp), Soy sauce (1 tbsp, for a vegetarian alternative use mushroom soy sauce)
- Instead of Fresh Horseradish: Prepared horseradish (1 tbsp), Wasabi paste (½ tsp, for a milder heat)
- Instead of Unsalted Butter: Margarine (same amount), Olive oil (1½ tbsp, for dairy‑free version)
- Instead of All-Purpose Flour: Gluten‑free flour blend (same amount)
- Instead of Whole Milk: Almond milk (unsweetened, 1 cup), Oat milk (1 cup)
- Instead of Dry White Wine: Apple cider vinegar (1 tbsp) + water (3 tbsp), Chicken broth (¼ cup)
- Instead of Sea Salt: Kosher salt (1 tsp), No‑salt added if using salty anchovies
- Instead of Fresh Lemon Juice: White wine vinegar (½ tsp)
Equipment Needed
- Saucepan
- Blender or Food Processor
- Whisk
- Measuring Spoons
- Grater
Critical Steps — Do Not Skip
- Creating a smooth roux without browning.
- Blending anchovies and horseradish into a uniform paste.
- Gentle simmer to avoid curdling the milk.
Chef Tips from the Video
- Use fresh horseradish for the brightest bite; pre‑grated horseradish loses potency quickly.
- If you prefer a milder flavor, start with half the anchovy amount and add more later to taste.
- A splash of sherry vinegar at the end adds a subtle acidity that balances the salt.
Troubleshooting
Sauce is too salty.
Add an extra ¼ cup of milk and simmer for a few minutes to dilute the salt.
Sauce is lumpy.
Pass the sauce through a fine mesh sieve or blend again with an immersion blender.
Sauce curdles.
Remove from heat immediately, whisk in a tablespoon of cold butter, and lower the temperature before returning to a gentle simmer.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The sauce can be made up to 2 days ahead; reheat gently over low heat, adding a splash of milk to restore creaminess.
- Blend anchovy‑horseradish paste separately and store in a sealed container for quick assembly.
Frequently Asked Questions
What is the cultural significance and history of White Ketchup in British cuisine?
White ketchup originated in 18th‑century England as a savory, anchovy‑based condiment used to flavor white sauces and gravies. It was popular among the upper classes before tomato ketchup became dominant, offering a salty umami boost to dishes like boiled meats and fish.
What are the traditional regional variations of White Ketchup in British cuisine?
In coastal regions such as Cornwall, the sauce often included additional seaweed or kelp for extra brininess. In the Midlands, cooks sometimes added a dash of malt vinegar and a pinch of mustard powder to cut the richness.
How was White Ketchup traditionally served in historic British meals?
Historically, White ketchup was mixed into a béchamel or poured over boiled meats, especially game birds and pork. It was also used as a table condiment for boiled potatoes and steamed vegetables.
During which occasions or celebrations was White Ketchup traditionally used in British culture?
White ketchup appeared on banquet tables during Victorian holiday feasts, particularly Christmas and New Year’s, where it complemented rich roasts and puddings. It was also served at formal tea‑time spreads as a savory accompaniment to scones.
What makes White Ketchup special or unique in British culinary tradition?
Unlike modern tomato ketchup, White ketchup relies on anchovies and horseradish for its pungent, salty profile, making it a true umami‑rich sauce. Its pale color allowed it to blend seamlessly into white gravies without altering the visual appearance of the dish.
What are the most common mistakes to avoid when making White Ketchup?
Common errors include over‑browning the roux, which adds unwanted bitterness, and using too much salt from the anchovies, resulting in an overly salty sauce. Also, boiling the sauce too vigorously can cause the milk to curdle.
Why does this White Ketchup recipe use a roux and milk instead of a simple oil‑based emulsion?
The roux creates a stable thickening base that mimics the traditional béchamel used in historic recipes. An oil‑based emulsion would change the texture and would not integrate the anchovy‑horseradish paste as smoothly into a white sauce.
Can I make White Ketchup ahead of time and how should I store it?
Yes, the sauce can be prepared up to two days in advance. Store it in an airtight jar in the refrigerator and reheat gently over low heat, adding a splash of milk if it has thickened.
What texture and appearance should I look for when making White Ketchup?
The finished sauce should be smooth, glossy, and pale‑cream in color with a slight speckle from the horseradish. It should coat the back of a spoon without clumping and have a velvety mouthfeel.
How do I know when White Ketchup is done cooking?
When the sauce reaches a gentle simmer (about 90°C) and thickens to a coat‑the‑back‑of‑spoon consistency, the flavors have melded and the sauce is ready. Taste for balance; the saltiness should be present but not overwhelming.
What does the YouTube channel Tasting History with Max Miller specialize in?
The YouTube channel Tasting History with Max Miller specializes in recreating historic recipes from ancient Rome, medieval Europe, and other eras, exploring the cultural context, sourcing authentic ingredients, and testing how those dishes taste to modern palates.
How does the YouTube channel Tasting History with Max Miller's approach to historical cooking differ from other history food channels?
Max Miller combines rigorous historical research with hands‑on experimentation, often traveling to source authentic ingredients and documenting the challenges of recreating obscure dishes. Unlike many channels that focus only on the story, he emphasizes the practical cooking process and taste testing.
Last updated: September 6, 2026
