Saucing, a primary function in Medieval cuisine, underwent significant transformations spurred by the wave of culinary evolution that defined the medieval era. The medieval art of sauce making is a topic of culinary intrigue, abundant with fascinating insights regarding the techniques, ingredients, and culinary precedence of the epoch.
The Origin of Medieval Sauce Making
Unveiling the story of Medieval sauce-making guides our journey back to Ancient Rome and Greece. The first known sauce was Garum, a sauce made from fermented fish and used as a seasoning. Anchovies were commonly used because of their abundance in Mediterranean waters where they were salted and left to ferment, hence being nicknamed ‘liquamen’, the Latin word for ‘liquid’.
Medieval saucing is a direct descendant of the ancient art of sauce making, emphasizing the prevention of food spoilages, taste enhancements, and dietary diversification. Initially, sauces were mere broth or drippings from cooked meats. However, spices began to play a significant role in Medieval sauce making as their demand and popularity increased.
Spices in Medieval Sauce Making
Culinary practices in Medieval Europe were hugely influenced by the Crusades that increased intercultural contact. The introduction of capers, black caraway, and saffron in Italy, ginger and cloves in France, pepper and cinnamon in England, indicated the advent of a burgeoning spice trade. These spices were freshly ground in pestles and added to the sauce for a vibrant kick of flavor, enhancing the savory appeal of meat and poultry dishes.
Emergence of Sweet and Savory Sauces
The dichotomy between sweet and savory sauces began to emerge during the early Middle Ages when honey was employed in mead production and as a sweetening agent in sauces like gingerbread. Simultaneously, savory sauces were prepared using meats, fish, vinegar, garlic, and shallots. The twelfth-century culinary text, “Le Viandier,” offers detailed recipes for sweet and savory sauces, including Chaudon sauce made from animal innards and various flavorsome green sauces made from herbs.
Complexity of Sauce Preparation
By the Late Middle Ages, sauce recipes were becoming increasingly intricate. The culinary manuscript “The Forme of Cury,” compiled by the master cooks of King Richard II of England, contains 196 recipes, many of which were sauces, indicating the value and complexity assigned to them. A popular sauce, ‘Cameline,’ combined ginger, cinnamon, clove, and black pepper, indicating a predilection towards nuanced, layered flavors.
Use of Vinegar, Wine, and Verjuice
The triad of vinegar, wine, and verjuice (juice from unripe fruits) was integral to Medieval sauce making. Vinegar was a necessity for preservation, while wine imparted distinct flavors to sauces. Verjuice lent a mild acidity, ideal for balancing out sweet and savory notes. These were combined with fruit pastes, such as quince (cotignac) and medlar (néflier), to achieve unique texture and essence.
Emergence of Signature Sauces
Between the 14th and 15th centuries, signature sauces marked the rise of what could be seen as an early form of brand recognition. Chartreuse sauce, named after the Chartreuse monks in France known for their liquor production, incorporated red wine and verjuice, reflecting the monks’ expertise in alcoholic beverages. Likewise, Murri, a sauce of fermented barley, was a staple in Medieval Islamic cuisine and showed cultural exchanges from the middle-eastern region.
Condiment Sauces
Several Medieval sauces enjoyed nationwide appeal and were available commercially in the forms of balls or cubes like the Sauce Madame, a game sauce with goose, and fine powder of spices. Merchant guilds controlled their production and sale, suggesting how sauces, originally homemade, slowly emerged as a commercial commodity.
Variations by Regions
The art of Medieval sauce making varied across regions. For instance, English cuisine often used sauces made from fruits and spices for roasts, while French sauces had more dairy, such as eggs and cream. The Italians used more olive oil and vinegar in their sauces, and in the German region, sauces were predominantly made with beer.
To conclude, the art of sauce making in Medieval times is a monumental chapter in culinary history. These myriad flavors painted a broader palate of gastronomic accomplishments that transcends through centuries. Competent in its own right, Medieval sauce making is a testament to gastronomic innovation and intercultural culinary exchanges.
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