Ius in Locusta et Cammari (Sauce for Lobster and Crayfish)
Ius in Locusta et Cammari (Sauce for Lobster and Crayfish) is a traditional Ancient Roman recipe for a classic spiced onion, date, honey and vinegar sauce with defritum that's flavoured with mustard and served with lobster and crayfish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Lobster and Crayfish (Ius in Locusta et Cammari).
Ius in locusta et cammari: indura cepam pallachanam concisam... e ius, piper, ligusticum, careum, cuminum, caryotam, mel, acetum, vinum, liquamen, oleum, defritum. hoc ius adicito sinapi in elixuris.
Translation
Sauce for Lobster and Crayfish: Brown chopped pallichanian onions . . . sauce, pepper, lovage, caraway, cumin, a date, honey, vinegar, wine, liquamen, olive oil and defritum. Add mustard to the sauce while it is still boiling.
Modern Redaction
Ingredients:
2 banana shallots, peeled and finely chopped
1 tbsp olive oil
1/4 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
pinch of caraway seeds
1/4 tsp cumin seeds
4 tbsp dates, finely chopped
1 tsp honey
1 tsp white wine vinegar
120ml white wine
200ml fish or shellfish stock (make from the shells of the lobster, crab or crayfish)
1 tbsp olive oil
80ml defritum
pinch of mustard seeds, ground
Method:
Heat the 1 tbsp in a pan. Add the shallots and fry for about 5 minutes, or until soft and translucent. Grind together the black pepper, lovage (or celery) seeds, caraway seeds and cumin in a mortar. Mix the spices with the fried shallots then blend in the honey, dates, vinegar, white wine, stock, olive oil and defritum.
Bring the mixture to a boil then whisk in the mustard. Reduce to a simmer and cook for about 20 minutes more, or until thickened. Serve hot over lobster meat, crab meat or crayfish tails.
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