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.

Ingredients

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

Method

  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.

Notes

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

Roast_Beef_with_Aliper_and_Mustard

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

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