White or Green Garlic Sauce
By Brunissende Dragonette de Brocéliande, Lêretochter bî Juliana von Altenfeld
White or Green Garlic Sauce (for goose or beef)
Saulce d'aulx blanche ou verte pour oisons ou beuf: Le Ménagier De Paris, circa 1393
Translation: Grind a clove of garlic and white non-burnt breadcrumbs, and saturate with white verjuice; and who wants it green for fish, grind in some parsley and sorrel or one of these or rosemary.
Modern recipe: the green sauce What I have been using is very simple: in a chopper put a bunch of washed parsley (only the small groups of leaves), add about 7 cloves of garlic (without the germ), a table spoon of breadcrumbs (fresh or dry) and about ¼ of cup of verjuice substitute. Grind, add liquid if necessary until you like the texture. I like to add some rosemary, shallots, pepper, ginger and cardamom.
Notes on the recipe: The green sauce is simply the white sauce where you add something bringing additional taste and the green color.
The recipe itself is very simple: grind and mix. However, two problems exist: one of the ingredients, the verjuice, is not easily available; and there is real no indication of the amounts of ingredients to use. Both problems can be solved easily: - The verjuice can be found seasonally in some gourmet food stores or purchased via the Pepperer's guild (
). But if you can't find it, it is possible to use a substitution such as 2 parts grape juice, 1 part dry red wine, and 1 part wine vinegar. It is supposed to be the juice of unripe grapes (or other fruits) so it has to be on the acidic side. A touch of lemon juice can also help. Another variant of verjuice is supposed to be obtained from sour apples. In that case, a good substitution is obtained by mixing apple juice and apple cider vinegar - Now for the problem of lack on indication, remember the rule: adjust to taste. For people worried about carbohydrates, you can actually do exactly the same recipe without the breadcrumbs. That makes it low fat, low carbs, awfully healthy and terribly tasty.
Reprinted from the Fall, 2005, issue of Arts and Sciences, a special issue of the Pikestaff,
the official newsletter of the Kingdom of the East. Used by permission.