Egg-Yolk Sauce for Meat Slices
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- pepper
- lovage
- caraway
- mint
- spikenard (nardostachyum)
- (bay/nard) leaf
- egg yolk
- honey
- mulsa (honeyed wine)
- vinegar
- liquamen (fermented fish sauce)
- oil
- savory and leek
- wheat starch (amulum)
Instructions
- Combine pepper, lovage, caraway, mint, spikenard, aromatic leaf, egg yolk, honey, mulsa, vinegar, liquamen and oil.
- Stir with savory and leek, and thicken with wheat starch.