Who invented bread sauce

Highly flavoured sauces often containing as many as a dozen ingredients were extensively used to mask the natural flavours of Roman food. The most commonly used seasoning was liquamen, the nearest equivalent today being a very strong fish stock, with anchovies as its main ingredient. This was so popular that it was factory-produced in many towns in the Roman empire.

It is similar to the present day Espagnole Sauce. Both Sauce Rober and Espangnole are basically a brown roux a combination of fat and flour to create a thickening agent. They have lasted so long, not only because they are very good, but also because they are so adaptable and provide a fine basis for a considerable number of other sauces. Among the faithful, in the great kitchen of the world, Escoffier is to Careme what the New Testament is to the Old.

It is often compared to mayonnaise in its texture, but it is not actual mayonnaise. History: The first apparent written mention of a sauce resembling aioli was by Pliny the Elder A. He writes about garlic Latin term: aleatum in his first century book Naturalis Historia. Information below by Peter Hertzmann from his la carte website :. It is one of the largest single works to have survived from the Roman Empire to the modern day and purports to cover all ancient knowledge. Whether garlic was introduced to France by the Romans, brought back to France during the crusades, or a native of French soil is not known for certain.

I think it was introduced by the Romans. Pliny the Elder discusses garlic at some length in his work Naturalis Historia , published in the year The very smell of it drives away serpents and scorpions, and, according to what some persons say, it is a cure for wounds made by every kind of wild beast, whether taken with the drink or food, or applied topically….

Pliny does not discuss the use of garlic as food, he does comment extensively, however, on how to best grow garlic. Bearnaise sauce bair-naz — It is a variation of hollandaise sauce. White wine or vinegar, diced shallots, tarragon, and peppercorns are cooked together and reduced and sieved and then added to hollandaise sauce. The spice tarragon is what gives it a distinctive taste.

The sauce is served with beef and some shellfish. It is said that every chef at the restaurant tried to claim the recipe as his own. Bechamel Sauce bay-shah-mel — As the housewife in the 17th Century did not have the luxury of modern refrigeration, they were wary of using milk in their recipes. Peddlers were known to sell watered down or rancid produce. Basically, only the rich or royalty could use milk in their sauces.

It is usually served with white meats, eggs, and vegetables. It forms the basis of many other sauces. History: There are four theories on the origin of Bhamel Sauce:. A precursor to white bechamel-style sauces, bread sauce was a traditional accompaniment to roast chicken. It is also lovely with hot corned beef or poached pink-fleshed fish. For these options, add 1 tablespoon of horseradish cream to give the sauce extra pep. This recipe appeared in the post I dined this day with relish on June 27, This recipe appeared in the post Let's talk turkey - brush style on January 18, Please click here if you are not redirected within a few seconds.

None of them were very good matches — either too acidic, too solid or too alcoholic, which just goes to show that having bread as an ingredient does not a bread sauce make.

Bread sauce…made thus: Take about a handful or two of crumbs of bread, put in a pint of milk or more, a small whole onion, a little whole white pepper, a little salt, and a bit of butter, boil it all well up; then take the onion out and beat it with a spoon. Wine, vinegar, verjuice? No, no, no — thank God. So, were any of the three I made worthy of triple portions? I cook food from history and feed it to my family.

Only the strongest survive. View all posts by The Past is a Foreign Pantry. This is a fascinating post. I have never eaten bread sauce. The real Delia type, I mean. I may have to do it now! I ate it cold on its own and as cold bread sauce sandwiches. Skip to content. Home Blog Ancient Up to A. The day of judgement is almost upon us. Luckily, saw the return of my appetite and thus the return of triple portions.

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