Gustato pro Caro (Sauce for Meat) is a traditional Ancient Roman recipe for a hot spiced sauce of honey, balsamic vinegar and egg yolks intended to be served with cold meats. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Gustato pro Caro.
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Ingredients:
A pinch each of pepper, lovage seeds (or celery seeds), caraway seeds, dried mint and spikenard
1 egg yolk
1 tbsp honey
1 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp liquamen (or Nam Pla, Thai fish sauce)
1 bay leaf
1 tbsp cornflour
1 chunk of leek (optional)
1 garlic clove (optional)
Method:
Place the pepper, lovage, caraway seeds, dried mint and spikenard in a bowl and mix in with the egg yolk, honey, vinegar, olive oil and liquamen.
Pour into a pan over low heat (at this you could add a chunk of leek and a garlic clove for extra flavour) and add the bay leaf. Heat for about ten minutes then blend in the cornflour and stir until thickened.
Remove the bay leaf (and the leek and garlic if used) and pour the hot sauce over slices of meat.
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