Black Pepper Sauce (6 quantities):

Original: "Black poivre. Crush ginger and charred bread and pepper, moisten with vinegar and verjuice, and boil (The Viander of Taillevent,edited by Scully, 227, translated in The Medieval Kitchen, Redon et al.)"

Crush up the charred bread into bread crumbs, grind up the pepper (use fresh-ground) and mix with powdered ginger. Mix this with the vinegars and add salt. Bring to a boil in a saucepan. Remove from heat. Keeps at least a week refrigerated.


All materials copyright Jennifer Heise or original authors as otherwise specified. Permission is granted for use as printed handouts and for cooking as long as you let me know (jenne.heise@gmail.com) and if you republish, get me a copy. My homepage: http://www.gallowglass.org/jadwiga