Michael Kelly’s Sauce Recipe

Michael Kelly’s Sauce Recipe

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Michael Kelly (1762–1826) was a Cork-born composer, actor, and operatic tenor and onetime friend of Mozart’s, who ended his career running a combination sheet-music store and wine shop in London. Somewhere along the line, he invented what he called “Mr. Michael Kelly's sauce for boiled tripe, calf's-head, or cow-heel.” The sauce does indeed liven up simply cooked tripe, if you like that sort of thing, but is also an appropriate condiment for baked or boiled ham.

Adapted from “The Country Cooking of Ireland” by Colman Andrews

Click here to see Recipe SWAT Team: Condiments


  • 1 teaspoon brown sugar
  • 1 teaspoon black pepper
  • 1 teaspoon powdered mustard
  • 1 tablespoon garlic vinegar
  • 1 cup melted butter


Mix the sugar, pepper, and mustard together in a medium bowl, then stir in the vinegar. When well blended, stir in melted butter. Serve warm.

Sauce Shopping Tip

A great sauce is all about flavor. Be sure to get fresh and bold flavors to add to your sauces based on what looks good at the store.

Sauce Cooking Tip

When reducing a sauces be sure to keep an eye out and not let it burn. For extra shine in your sauce, add a pat of butter at the end.