Name: Another White Sauce for Boiled Meats (Aliter ius candidum in elixam)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 1/2 tsp freshly-ground black pepper; 1/4 tsp ground caraway seeds; pinch of lovage seeds; 1/2 tsp dried thyme; 1/2 tsp dried oregano, crumbled; 2 shallots, finely chopped; 2 tbsp dates, chopped; 2 tsp runny honey; 2 tbsp cider vinegar; 3 tbsp liquamen; 450ml rich meat stock; 1 tbsp olive oil

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Aliter ius candidum in elixam (Another White Sauce for Boiled Meats)

Aliter ius candidum in elixam (Another White Sauce for Boiled Meats) is a traditional Ancient Roman recipe for a classic white sauce of a honey, shallot, date, stock and olive oil base flavoured with spices and herbs that's used to pour over boiled meats. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Another White Sauce for Boiled Meats (Aliter ius candidum in elixam).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Herb Recipes Vegetable Recipes Ancient Roman Recipes

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Original Recipe

Aliter ius candidum in elixam (from Apicius' De Re Coquinaria) VII, vi, 5

Aliter ius candidum in elixam: piper, careum, ligusticum, thymum, origanum, cepulam, dactilum, mel, acetum, liquamen, oleum.

Translation

White Sauce for Boiled Meats, Another Way: [Combine] pepper, caraway, lovage, thyme, oregano, shallot, dates, honey, vinegar, liquamen and olive oil.

Modern Redaction

Ingredients:

1/2 tsp freshly-ground black pepper
1/4 tsp ground caraway seeds
pinch of lovage seeds (or celery seeds)
1/2 tsp dried thyme
1/2 tsp dried oregano, crumbled
2 shallots, finely chopped
2 tbsp dates, chopped
2 tsp runny honey
2 tbsp cider vinegar
3 tbsp liquamen
450ml rich meat stock
1 tbsp olive oil

Method:

Pound together the black pepper, caraway seeds, lovage, thyme and oregano in a mortar. Add the shallots and date flesh and pound until smooth. Now work in the honey, vinegar, liquamen and olive oil. Mix with a little of the stock.

Turn the mixture into a pan then beat in the remaining meat stock. Bring to a boil and cook until reduced and thickened. Pour over the meat and serve.

Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.