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Ius in elixam omnem (Sauce for All Boiled Meats)
Ius in elixam omnem (Sauce for All Boiled Meats) is a traditional Ancient Roman recipe for a classic sauce of spices, dried onion, wine, honey and vinegar intended to be served with boiled meat. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for All Boiled Meats (Ius in elixam omnem).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesAncient Roman Recipes
Original Recipe
Ius in elixam omnem: piper, ligusticum, origanum, rutam, silphium, cepam siccam, vinum, caroenum, mel, acetum, olei modicum. persiccatam et sabano expressam elixam perfundis.
Translation
Sauce for All Boiled Meats: [Combine] pepper, lovage, rue, silphium, dried onion, wine, caroenum, honey, vinegar and a little olive oil. Dry [the boiled meat] wring out in a cloth [to remove excess liquid]. Put the sauce over the boiled meats [and serve].
Modern Redaction
Ingredients:
1/2 tsp freshly-ground
black pepper
1/2 tsp
lovage seeds (or celery seeds)
1/2 tsp dried
oregano, crumbled
1/2 tsp
rue (or
rosemary)
pinch of
asafoetida
1 tbsp dried onion, chopped
3 tbsp white wine
2 tbsp
caroenum
1 tbsp honey
1 tsp white wine (or cider) vinegar
2 tsp olive oil
450ml meat stock
Method:
Pound together the black pepper, lovage (or celery) seeds, oregano, rue (or rosemary), asafoetida and dried onion in a mortar. Work in the white wine, caroenum, honey and vinegar then add the olive oil and meat stock.
Turn into a pan, bring to a simmer and cook until reduced. Serve this sauce to accompany boiled and dried meat (or it can be thickened with flour or cornflour to serve as a sauce).
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.
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