Sause Blaunk for Capouns Sothen (White Sauce for Boiled Capons)

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Sause Blaunk for Capouns Sothen (White Sauce for Boiled Capons)

Sawse Blaunk for Capouns Sothen (White Sauce for Capons) is a traditional Medieval recipe for a white almond milk, cinnamon and ginger sauce intended to accompany capons and chicken. The full recipe is presented here and I hope you enjoy this classic Medieval version of: White Sauce for Capons (Sawse Blaunk for Capouns Sothen).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6–8

Rating:

Tags : Sauce Recipes British Recipes English Recipes

Original Recipe

Sause Blaunk for Capouns Sothen

(from Arundel MS 334)

Take almaundes blaunched and grynde hem al to doust; temper hit vp with verious and powdour of gyngyuer, and messe it forth.

Modern Redaction

Ingredients:

120g almonds (ground into as fine a powder as you can)
180ml verjuice
2 tbsp water
½ tsp powdered ginger
¼ tsp powdered cinnamon

Method:

Place the almonds in a food processor or coffee grinder and grind to a fine paste. Add the water a little at a time to this, just to wet it. When ground add the verjuice and spices and continue to blend for about two minutes until the mixture comes together as a smooth liquid. Serve poured over sliced and jointed boiled or roasted chicken.