Poivre Jaunet is a traditional Medieval recipe (originating in France) for a classic spiced yellow sauce made with verjuice and thickened with toast. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Poivre Jaunet.
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Original Recipe
Poivre jaunet
(from Le Viandier de Taillevent)
Poivre jaunet. Broiés gingembre, saffren, pain hallé, et deffaites de vin aigre et faites boullir; et acuns y metent graine et girofle au verjus.
Translation
Yellow Pepper [Sauce]. Crush ginger, saffron and browned bread, steep in vinegar, and boil. Some cooks add grains of paradise, cloves and verjuice.
Tear the toast into pieces and place in a bowl with wine, vinegar, and lemon juice. Allow to soak, stirring occasionally, until bread turns to mush. Strain through a fine sieve into a saucepan, pressing well to get as much the liquid as possible out of the bread.
Add the spices and bring to a low boil, simmering until thick. Serve warm.
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