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Aliter ius candidum in elixam (Another White Sauce for Boiled Meats)
Aliter ius candidum in elixam (Another White Sauce for Boiled Meats) is a traditional Ancient Roman recipe for a classic white sauce of a honey, shallot, date, stock and olive oil base flavoured with spices and herbs that's used to pour over boiled meats. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Another White Sauce for Boiled Meats (Aliter ius candidum in elixam).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Aliter ius candidum in elixam: piper, careum, ligusticum, thymum, origanum, cepulam, dactilum, mel, acetum, liquamen, oleum.
Translation
White Sauce for Boiled Meats, Another Way: [Combine] pepper, caraway, lovage, thyme, oregano, shallot, dates, honey, vinegar, liquamen and olive oil.
Modern Redaction
Ingredients:
1/2 tsp freshly-ground
black pepper
1/4 tsp ground
caraway seeds
pinch of
lovage seeds (or celery seeds)
1/2 tsp dried thyme
1/2 tsp dried
oregano, crumbled
2 shallots, finely chopped
2 tbsp dates, chopped
2 tsp runny honey
2 tbsp cider vinegar
3 tbsp liquamen
450ml rich meat stock
1 tbsp olive oil
Method:
Pound together the black pepper, caraway seeds, lovage, thyme and oregano in a mortar. Add the shallots and date flesh and pound until smooth. Now work in the honey, vinegar, liquamen and olive oil. Mix with a little of the stock.
Turn the mixture into a pan then beat in the remaining meat stock. Bring to a boil and cook until reduced and thickened. Pour over the meat and serve.
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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