Name: Condiment Sauce (Hypotrimma)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 1/4 tsp pepper; 1/4 tsp lovage seeds (or celery seeds); 1/4 tsp dried mint; 30g pine nuts, finely chopped; 2 tbsp seedless raisins; 2 tbsp dates, finely chopped; 1 tsp honey; 1 tsp white wine vinegar; 100ml liquamen; 60ml white wine; 2 tbsp olive oil; 1 tsp flour, to thicken; 100g Mozzarella cheese, finely grated

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Hypotrimma (Condiment Sauce)

Hypotrimma (Condiment Sauce) is a traditional Ancient Roman recipe for a classic sweet sauce of fruit, pine nuts, cheese and herbs in a honey, vinegar, stock, wine and olive oil base that makes an excellent accompaniment to roast game birds. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Condiment Sauce (Hypotrimma).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Sauce Recipes Herb Recipes Beef Recipes Cheese Recipes Ancient Roman Recipes

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Original Recipe

Hypotrima (from Apicius' De Re Coquinaria) I, XXXIII, 1

Piper, ligusticum, mentam aridam, nucleos pineos, uvam passam, caryotam, caseum dulcem, mel, acetum, liquamen, Anum, oleum, defritum aut caroenum.

Translation

[Combine] pepper, lovage, dried mint, pie nuts, raisins, dates, sweet cheese, honey, vinegar, liquamen, wine, olive oil, defritum and caroenum.

Modern Redaction

Ingredients:

1/4 tsp pepper
1/4 tsp lovage seeds (or celery seeds)
1/4 tsp dried mint
30g pine nuts, finely chopped
2 tbsp seedless raisins
2 tbsp dates, finely chopped
1 tsp honey
1 tsp white wine vinegar
100ml liquamen
60ml white wine
2 tbsp olive oil
1 tsp flour, to thicken
100g Mozzarella cheese, finely grated

Method:

Grind together the pepper, lovage (or celery) seeds, in a mortar then pound in the mint, pine nuts, raisins and dates. Work with the honey, white wine vinegar, liquamen, olive oil and wine until smooth then scrape into a pan and add 100ml water. Bring the mixture to a boil, then reduce to a simmer and cook for 20 minutes. Whisk in the flour until smooth then mix in the cheese.

Continue cooking until the cheese has melted then serve as an accompaniment

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.