Sauce for Lobster (and Capers)
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- spring onion (cepa pallacana; chibol)
- pepper
- lovage (ligusticum)
- caraway (careum)
- cumin
- date (caryota)
- honey
- vinegar
- wine
- liquamen (Roman fermented fish sauce)
- oil
- defrutum (grape must reduced to a third)
- mustard (sinapi)
Instructions
- Brown chopped spring onion.
- Make a sauce of pepper, lovage, caraway, cumin, date, honey, vinegar, wine, liquamen, oil and defrutum.
- Stir mustard into the sauce and serve it over boiled lobster.