Sauce Gingyuer (Ginger Sauce)

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Sauce Gingyuer (Ginger Sauce)

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).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

6–8

Rating:

Tags : Sauce Recipes British Recipes English Recipes

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