GalyntineOrigin: English Period: Medieval |
Original RecipeTake crustes of brede and grynde hem smale. Do þerto powdour of galyngale, of canel, of gynguer, and salt it; tempre it vp with vyneger, and drawe it vp þurgh a straynour, & messe it forth. 
Galyntine is one of the truly classic Medieval sauces and actually very easy to make. Modern RedactionIngredients:
200g fine white breadcrumbs Method:Preparation
Medieval cooks would have made this sauce with a strainer but I suggest that you use a food processor as it will make creating a sauce with an even consistency much easier. Add the breadcrumbs to the food processor along with the spices and half the wine vinegar. Blitz the ingredients together and check the consistency. You're looking for something about the same consistency as gravy. Keep on adding the wine vinegar, mixing thoroughly with the blender as you do so until the desired consistency is reached. This sauce is an excellent accompaniment for cold meats and game. For an extra kick you can add a teaspoon of prepared horseradish to the mixture (this goes particularly well with cold beef and goose). |
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