What You Need to Know
Medieval sauce preparation involves the reduction of stock and wine with the addition of thickening agents like breadcrumbs or egg yolks, resulting in a rich and thick sauce. This technique requires careful temperature control and timing to avoid over-reduction or curdling of the egg yolks. The process involves the Maillard reaction and the coagulation of proteins.
Steps
- 1.
Sauce Cameline (France): Thickening with breadcrumbs
- 2.
Salsa Verde (Italy): Herb emulsification
- 3.
Agraz (Al-Andalus): Acid-balanced reduction
The Science
Primary Reaction
Maillard reaction and protein coagulation