Sauge (Sage Sauce)

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Sauge (Sage Sauce)

Sauge (Sage Sauce) is a traditional Medieval recipe for a sage-based sauce intended to accompany fatty meats or game. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Sage Sauce (Sauge).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6–8

Rating:

Tags : Sauce Recipes British Recipes English Recipes

Original Recipe

Sauge

(from Harleian MS 279)

Take Gyngere, Galyngale, Clowys, & gynde in a morter; than take an handfulle of Sawge, & do ther-to, grynd wyl to-gederys; take Eyroun, & sethe hem harde, nym the yolkys, grynde hem with the Sawge & with the spycis, & temper it vppe with Venegre or eysel, or with Alegere; take the whyte of e Eyroun, & sethe hem, & mynce hem smal, & caste ther-to; when it is y-temperyd, take Brawn of hennys or Fyssches, & ley on dysschys, & caste thin mete a-boue.

Modern Redaction

Ingredients:

1 tbsp dried sage rubbed to a powder
½ tsp powdered ginger
¼ tsp galingale
⅛ tsp ground cloves
6 tbsp dry white wine
3 tbsp white wine vinegar
yolks of three hard-boiled eggs
whites of three hard-boiled eggs
salt to taste

Method:

Using a fork mash the egg yolks in a bowl then add the wine and vinegar. Blend these with the fork until they form a smooth paste. In a separate bowl mash the egg whites into a coarse paste and add the spices, mixing thoroughly. Transfer the egg white mixture to the yolk mixture, using the fork to blend them together until smooth then season with salt.

This sauce goes well with fatty meats such as pork. It's also an excellent accompaniment to sausages.