Sauce Alepeure (Garlic-Pepper Sauce)

Sauce alepeuere. Take fayre broun brede, toste hit, and stepe it in vinegre, and drawe it thurwe a straynour; and put ther-to garleke smal y-stampyd, poudre piper, salt, and serue forth. (MS. Ashmole 1439.2)

Sauce alepuere. Take fair brown bread, toast it, and steep it in vinegar, and draw it through a strainer, and put thereto garlic small stamped, pepper powder, salt and serve it forth.


4 slices toasted brown bread 4 cloves crushed garlic
½ cup wine vinegar 2 tsp pepper
1 cup beef stock Salt


  1. Soak bread in vinegar for around 5 minutes.
  2. Add bread and vinegar to a blender with the beef stock, garlic and pepper, and process to a smooth paste. Add more beef stock if you want it thinner.
  3. Put the sauce in a pot and bring to the boil, then simmer for 5 minutes.
  4. Blend again, then serve. It can be served hot or cold.


  • This is ideal made ahead of time, as it improves the longer the flavours are allowed to meld.


Sauce Alepeure, background, with roast beef and Lumbard Mustard Sauce – recipe here

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.