Moretariaum (Country Sauce)

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Moretariaum (Country Sauce)

Moretariaum (Country Sauce) is a traditional Ancient Roman recipe for a classic country-style mint sauce with fennel in a sweet and sour stock base that makes an excellent accompaniment for lamb, mutton or goat. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Country Sauce (Moretariaum).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Sauce Recipes Herb Recipes Beef Recipes Chicken Recipes Ancient Roman Recipes

Original Recipe

Moretariaum (from Apicius' De Re Coquinaria) I, XXXV, 1

Mentam, rutam, coriandrum, feniculum, omnia viridia, ligusticum, piper, mel, liquamen. si opus fuerit, acetum addes.

Translation

[In a mortar, combine] mint, rue, coriander and fennel, taking care that these herbs are fresh. Add lovage, pepper, honey and liquamen. If there is need, add vinegar.

Modern Redaction

Ingredients:

1 tbsp fresh mint, finely chopped
1 tsp fresh coriander, finely chopped
1 tbsp fennel fronds, finely chopped
1 tsp lovage seeds (or celery seeds)
1/2 tsp freshly-ground white pepper
2 tbsp honey
150ml liquamen
1 tbsp red wine vinegar

Method:

Crush the lovage seeds (or celery seeds) in a mortar then mix in the mint, coriander, fennel and pepper. Work with the honey and vinegar to moisten then add the liquamen along with 100ml water and mix to combine.

Turn into a pan, bring to a boil, reduce to a simmer and cook for 25 minutes to thicken. Serve to accompany roast kid goat, roast lamb, mutton dishes or even pork.
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.