Sauce boat with saucer – Bolesławiec pottery

Sauce Boat with Saucer – Bolesławiec Pottery
Timeless craftsmanship meets modern presentation

When a sauce is prepared with care, it deserves to be served accordingly. Our handmade sauce boats with matching saucers from Ceramika Artystyczna combine traditional Bolesławiec ceramic artistry with functionality and charm.

With a generous capacity of approx. 700 ml, these sauce boats are perfect for serving aromatic jus, hearty reductions, or velvety sauces at the table or kitchen pass. The accompanying saucer ensures clean presentation by catching drips and spills.

These pieces are oven-safe, food-safe, glazed, and dishwasher-friendly – ideal for both fine dining and everyday use. Especially perfect for dishes such as a slow-simmered lamb jus.

 Recipe Highlight: Lamb Jus (48-Hour Cooked)

A well-made lamb jus is deep, elegant, and intensely flavorful. This version uses bones from both deboned lamb leg and lamb rack. The meat is reserved for separate preparation.

 Prep:

• Lamb rack: bones removed, meat reserved for quick-searing

• Lamb leg: deboned, meat marinated separately (see below)

 Ingredients (yields approx. 1–1.5 L jus):

• Bones from 1 lamb leg + 1 lamb rack

• 1.2 kg root vegetables (onion, carrot, celery, leek)

• 300 g tomato paste

• 5 L cold water

• 1 bottle dry red wine

• Herbs: thyme, rosemary, juniper berries, bay leaf, black peppercorns

• 2 garlic cloves, crushed (unpeeled)

 Preparation (48-hour simmer):

1. Roast the bones at 220 °C until deep brown (30–45 min).

2. Sauté vegetables in a large pot; add tomato paste and brown.

3. Add roasted bones, deglaze with red wine, reduce by half.

4. Fill with water and add herbs.

5. Simmer gently for 48 hours, never boil. Skim and degrease regularly.

6. Strain through a fine sieve and reduce further if needed.

Result: A clear, glossy, rich lamb jus – perfect for service in your Bolesławiec sauce boat.

 Lamb Leg Marinade (72-Hour) & Oven-Roasted Preparation

The deboned lamb leg is marinated for 72 hours to achieve deep flavor and tenderness before roasting.

 Marinade Ingredients:

• 4–5 garlic cloves, crushed

• 3 tbsp fresh rosemary, chopped

• 100 ml cold-pressed olive oil

• 50 ml lemon juice

• 2 tbsp coarse sea salt

• Freshly ground black pepper

• Optional: 1 tsp honey or mustard

 Marinade Instructions:

1. Mix all ingredients to form a paste.

2. Rub lamb leg thoroughly, place in a ceramic bowl.

3. Cover and refrigerate for 72 hours, turning daily.

Oven Roasting Instructions:

1. Bring marinated meat to room temperature.

2. Preheat oven to 160 °C (fan) or 175 °C (top/bottom heat).

3. Place lamb on a rack over a roasting pan. Add onions and a little stock or wine beneath.

4. Roast for 2 to 2.5 hours, or until internal temperature reaches 60–65 °C.

5. Finish at 220 °C for 10 minutes to brown the crust.

The result: A tender, aromatic roasted lamb leg, served with deeply flavored lamb jus – beautifully presented in a Bolesławiec pottery sauce boat with saucer.