Poivre jaunet

PERIOD: France, 14th century | SOURCE: Le Viandier de Taillevent | CLASS: Authentic

DESCRIPTION: A yellow pepper sauce for meats

ORIGINAL RECEIPT:

164. Poivre jaunet: Yellow Pepper Sauce. Grind ginger, long pepper, saffron -- and some people add in cloves with (var.: a little) verjuice -- and toast; infuse this in vinegar (var.: verjuice), and boil it when you are about to serve your meat.

- Scully, Terence, ed. Le Viandier de Taillevent. An Edition of all Extant Manuscripts. Ottawa: University of Ottawa Press, 1988.

MODERN RECIPE:

• 2 cups red wine vinegar
• 1 Tbs. ginger (see note)
• 1 Tbs. pepper (see note)
• 1 Tbs. ground saffron OR 1 Tbs. yellow food coloring
• ½ tsp. cloves (see note)
• 1-2 cups toasted bread crumbs (unseasoned) - the amount depends on the thickness of the sauce

This very tart sauce may startle a few people, but many love its sharp and unique taste. Feel free to adjust the spices to your personal taste - some may enjoy using less pepper and more ginger, etc. The sauce can be as thin as a gravy or as thick as a dip. It goes wonderfully with Pourcelet farci.