Ius album in copadiis (White Sauce for Choice Cuts II)
Ius album in copadiis (White Sauce for Choice Cuts) is a traditional Ancient Roman recipe for a nut-based sauce flavoured with herbs and spices, vinegar, honey and olive oil that's typically used for choice cuts of meat. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: White Sauce for Choice Cuts (Ius album in copadiis).
Ius album in copadiis: piper, ligusticum, cuminum, apii semen, thymum, nucleos infusos, nuces infusas et purgatas, mel, acetum, liquamen et oleum.
Translation
White Sauce for Choice Cuts: [Combine] pepper, lovage, cumin, celery seeds, thyme, soaked pine kernels, soaked and blanched nuts, honey, vinegar, stock and olive oil.
Modern Redaction
Ingredients:
1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1/2 tsp ground cumin
1/2 tsp celery seeds
1/2 tsp dried thyme
4 tbsp pine nuts, soaked in wine for 30 minutes beforehand
2 tbsp ground almonds
2 tsp honey
2 tsp cider or white wine vinegar
250ml good meat stock
2 tsp olive oil
Method:
Pound together the black pepper, lovage (or celery) seeds, cumin, celery seeds and thyme in a mortar. Add the pine nuts and ground almonds, then pound until smooth before working in the honey, vinegar, olive oil and about half the meat 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 your prepared meat and serve.
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