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Recipe by Daniel Myers

A simple garlic sauce. The butter is added to make the sauce work a bit better. This is a modern technique, but it may not be that anachronistic considering that modern milk may have much less fat than the unskimmed milk of Medieval England.

1 cup milk
2 Tbsp. flour
2 Tbsp. butter
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
pinch saffron, ground

Melt butter in a small saucepan. Whisk in flour until smooth. Then add milk and continue to whisk until thoroughly mixed. Add remaining ingredients, bring to a low boil, and simmer until thick. Serve hot.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Sauce gauncile. Take floure and cowe mylke, safroune wel y-grounde, garleke, peper, salt and put in-to a faire litel pot; and sethe it ouer the fire, and serue it forthe with the goos.

Source [Liber cure cocorum, R. Morris (ed.)]: Gawncel for þe gose. Take garlek and grynde hit wele forþy, Temper hit with water a lytel, perdy. Put floure þer to and also salt, Colour hit with safron I wot þou schalt. Temper hit up with cow-mylke þo, And sethe hit and serve hit forthe also.

Published: March 20, 2003