Cameline Sauce

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Cameline Sauce

Cameline Sauce is a traditional Medieval recipe (originating in France) for a classic spiced sauce made with cider, vinegar and water. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Cameline Sauce.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes French Recipes

Original Recipe

Fair Carmeline

(from Le Viandier de Taillevent)

POUR FAIRE CAMELINE. Prenez gingenbre, canelle, et grant foison girofle, grainne de paradiz, mastic, poivre long, qui veult; puis coullez pain trempé en vinaigre, et passez, et sallez bien à point.

Translation

Cameline: To Make Cameline Sauce. Grind ginger, a great deal of cinnamon, cloves, grains of paradise, mace, and if you wish, long pepper; strain bread that has been moistened in vinegar, strain everything together and salt as necessary.

Modern Redaction

Ingredients:

235ml Cider
235ml Vinegar (White wine or Cider)
235ml Water
1/2 tsp Cinnamon
1/4 tsp ginger
1/4 tsp ground grains of paradise
1/4 tsp cloves
1/4 tsp mace
1/4 tsp black pepper
1/4 tsp Salt
1/4 tsp Cardamom

Method:

Combine the liquids, add the spices and mix thoroughly with a balloon whisk. Taste for seasonings and adjust accordingly.

You can use this sauce immediately or store it in the fridge for later use. Like many Medieval sauces you can add breadcrumbs to the recipe as a thickening agent.