Roman Sweet and Sour (C.400AD, Italy)


Asia isn't the only continent to have its take on Sweet and Sour Sauce. Our first episode in the sauces trilogy brings us to Classical Rome, a herby, red wine vinegar glaze ideal for dipping meats.

Recipe from Roman cookbook Apicius (235 Raw Sauce for Boiled Chicken)

Ingredients: (For a meal)

Handful fresh dill
Handful fresh mint
1/2 tsp asafoetida
1 tbsp red wine vinegar
2 tbsp fish sauce
2 tbsp honey
1 tbsp mustard
1 tbsp olive oil
1 tbsp balsamic glaze

  1. Chop up the dill and mint.
  2. Add to a mortar, and pound until a paste.
  3. Add asafoetida, and mix.
  4. Follow with the rest of the ingredients, mix it all and dip!

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