Recipe Source: de Nola, Ruperto. Libro de Cozina. 1529 edition, translated by Vincent F. Cuenca. Self-published by the translator in 2001, pp. 58-9
My husband and I recently attended a gathering of medieval history enthusiasts. We go to this event every year. It is up in Maine and is a favorite summer tradition. It's one of very few dog-friendly events, so we bring the dog and everyone has a good time. We also cook a huge meal for this event, and all are usually welcome. We bring our Big Green Egg and my husband makes something nice and meaty. This year he made a huge amount of roasted beef and I served two sauces alongside, among other things. This was one of the sauces.
Both of the sauces we made were great – not at all heavy, very flavorful even in small quantities, and unusual enough that people were excited to try them. They were also both from the same source – the same recipe, really, just with one change. I'll post the second sauce at a later date because it was different enough to merit its own post. I interpreted "white vinegar" to mean "white wine vinegar" because regular distilled white vinegar – the kind you get in the giant industrial-sized tub – isn't very good. I omitted the part where you put two hot rocks into the mix as well – I wasn't entirely certain what the point of that was. I guess that it would cook the stuff just enough, but I thought it was just fine without cooking it.
Sage Sauce (makes enough sauce for about 15 servings; approx. $0.29/serving)
1 1/3 bunches fresh sage, minced
4 ounces fresh breadcrumbs
2/3 cup white wine vinegar
2 ounces honey
¼ teaspoon black pepper
Equipment:
- Small bowl
- Mini-prep food processor
- Combine the breadcrumbs and the vinegar in the small bowl and let soak at least 10 minutes.
- Combine all ingredients in the mini-prep and grind to a liquid consistency.
- Serve with meat. I served this alongside beef, but this would work particularly well with poultry.
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