Sauce Gingyuer (Ginger Sauce) is a traditional Medieval recipe for a ginger-based sauce thickened with breadcrumbs intended as an accompaniment for fish. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Ginger Sauce (Sauce Gingyuer).
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Original Recipe
Sauce Gingyuer
(from Ashmole MS 1439)
Take white brede, stepe it with vynegre, and draw it .ij. or .iij. tymes thurgh a straynour; and thanne put ther-to poudre gingere, and serue forthe.
Modern Redaction
Ingredients:
230ml white wine vinegar
60g fine white breadcrumbs
2 tsp powdered ginger
Method:
Stir all the ingredients together in a bowl and allow to sit for at least an hour. Whisk the sauce well and then serve.
This is a great sauce for fish (indeed, in Harleian MS 4016 it is recommended for gurnard). England Medieval white wine vinegar ginger sauce white wine vinegar, white breadcrumbs, ginger
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