Medieval sauces

Medieval sauce

They give aroma to pâtés, dishes, roast meat, boiled meat, fish and are an incentive to the palate. They are coloured ( blue, green, yellow, white, pink ...) and often acid or bitter-sweet. They are most often thickened, fatless, with toast, ground in mortar, soaked in broth and sifted. Binding bread could be replaced by a link to the almond pow...

Medieval sauce

They give aroma to pâtés, dishes, roast meat, boiled meat, fish and are an incentive to the palate. They are coloured ( blue, green, yellow, white, pink ...) and often acid or bitter-sweet. They are most often thickened, fatless, with toast, ground in mortar, soaked in broth and sifted. Binding bread could be replaced by a link to the almond powder especially in the south of France. The thickening in almond powder may be the substituted to the thickening in brea, especially in south of France. The thickening, whether with bread or with almonds, develops a velvet under the tongue, and acidulous and perfumed flavours. Fruity and spicy, they also play a dietical part. These products will keep for 24 months at room temperature. (All recipes made using  no artificial preservatives).

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Medieval sauces There is 1 product.

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  • 4,00 €

    Amazing and unique blend of chicken livers, spices and garlic. This sauce comes hot or cold white meats, terrine of chicken livers and generally falls all blocks. It can be used in hot or cold sauce condiment. (Serves 5 to 10) These products will keep for 24 months at room temperature. Glass jar 180 g

    4,00 €
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