Ius in copadiis (Sauce for Choice Cuts) is a traditional Ancient Roman recipe for a classic egg sauce flavoured with herbs and spices, vinegar, honey, mulsum and olive oil that's thickened with starch. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Choice Cuts (Ius in copadiis).
Ius in copadiis: piper, ligusticum, careum, mentam, nardostachyum, folium, ovi vitellum, mel, mulsam, acetum, liquamen et oleum. agitabis satureia et porro, amulabis.
Translation
Sauce for Choice Cuts: [Blend] pepper, lovage, caraway, mint, spikenard, bayleaf, the yolk of an egg, honey, mulsum, vinegar, stock and olive oil. Stir with a bouquet garni of savory and chives. Thicken with starch.
Modern Redaction
Ingredients:
1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
generous pinch of caraway seeds
leaves from 1 sprig of mint, finely chopped
1 tsp dried spikenard (or bayleaves), crumbled
1 egg yolk
2 tsp honey
60ml mulsum
2 tsp white wine vinegar
1 tbsp liquamen
100ml good meat stock
2 tsp olive oil
1 bouquet garni of savory and chives tied together
cornflour, to thicken (originally wheat starch (amulum) would have been used)
Method:
Pound together the black pepper, lovage (or celery) seeds, caraway seeds, mint leaves and spikenard (or bayleaves) in a mortar. Add the egg yolk and work in until smooth then stir in the honey, mulsum, vinegar and liquamen.
Turn the mixture into a pan then beat in the meat stock and olive oil. Add the bouquet garni and bring just to a simmer (do not boil). Mix about 1 tsp of cornflour (cornstarch) with 1 tbsp water to a smooth slurry. Add this to the egg sauce and whisk to combine. Remove the bouquet garni, cook until thickened then pour over the meat, and serve.
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