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Ius album in copadiis (White Sauce for Choice Cuts II)
Ius album in copadiis (White Sauce for Choice Cuts) is a traditional Ancient Roman recipe for a nut-based sauce flavoured with herbs and spices, vinegar, honey and olive oil that's typically used for choice cuts of meat. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: White Sauce for Choice Cuts (Ius album in copadiis).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesAncient Roman Recipes
Original Recipe
Ius album in copadiis: piper, ligusticum, cuminum, apii semen, thymum, nucleos infusos, nuces infusas et purgatas, mel, acetum, liquamen et oleum.
Translation
White Sauce for Choice Cuts: [Combine] pepper, lovage, cumin, celery seeds, thyme, soaked pine kernels, soaked and blanched nuts, honey, vinegar, stock and olive oil.
Modern Redaction
Ingredients:
1/2 tsp freshly-ground
black pepper
1 tsp
lovage seeds (or celery seeds)
1/2 tsp
ground cumin
1/2 tsp
celery seeds
1/2 tsp dried thyme
4 tbsp pine nuts, soaked in wine for 30 minutes beforehand
2 tbsp ground
almonds
2 tsp honey
2 tsp cider or white wine vinegar
250ml good meat stock
2 tsp olive oil
Method:
Pound together the black pepper, lovage (or celery) seeds, cumin, celery seeds and thyme in a mortar. Add the pine nuts and ground almonds, then pound until smooth before working in the honey, vinegar, olive oil and about half the meat 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 your prepared 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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