Sauce was the most creative and most careful part of medieval cuisine, with mild,

intense, sweet, sour and sweet and sour flavors. They concentrated all the seasonings in the sauces and tasted them. 16px;">at the end to find out if they had obtained the desired balance of flavors.

Medieval sauces were very diverse, here we present some examples such as the sauce

pebrada, genestrada, mushroom sauce, white allada and almedroc

PEPPER SAUCE

Ingredients (for 4 people):

• 1 handful of black peppercorns
• A slice of toasted bread
• 2 tablespoons of vinegar
• 1 tablespoon of honey
• ½ l of broth meat
• Salt

 Preparation:

In a mortar, grind the pepper until finely chopped, add the slice of toasted bread and grind it as well; add the vinegar and put it on the fire. Gradually add the broth and honey and let it boil for about 5 minutes while stirring. Season with salt.

You can use it to accompany: roasted bear's leg (difficult!), wild boar or venison, grilled steaks or beef shanks, or better yet, pork loin in a paella, a tender duck breast fried on both sides, an escalope... 

ALMEDROC OR GARLIC

Ingredients (for 4 people):

• 4 cloves of garlic
• 1 handful of grated dry sheep's cheese
• 1 yolk of raw or hard-boiled egg (optional)
• A little oil
• Warm water (if needed)

Preparation:

This sauce is made in a mortar. Chop the raw garlic with the cheese and add the rest of the ingredients little by little. It is an emulsified sauce. If the sauce seems to be reducing too much, add a little warm water.

MUSHROOM SAUCE

 In medieval times there were large areas of forests and much profit was made from their resources. Mushrooms were highly prized and were usually eaten grilled, but they could also be eaten with a mushroom sauce.

Ingredients (for 4 people):

• 1/2 kg or more of mushrooms
• 1 onion
• Oil
• Vinegar
• Water
• Salt
• Parsley
• Garlic
• Coriander (optional)
• Spices to your taste

Preparation:

Fry the onion and the mushrooms, cut into small pieces. Add the spices, a splash of vinegar and then a little water. Let it reduce and put it through the electric mixer.

ALLADA BLANCA

Medieval Catalan-Occitan sauce that is still very much to our taste. It is a cooked sauce, a mixture of chopped and boiled ingredients in a liquid. Normally, sauces had a significant amount of the ingredient they were named after, in this case garlic: alls.

Ingredients (for 4 people):

• 5 or 6 cloves of garlic
• 1 soaked breadcrumb
• A handful of almonds or walnuts (optional)
• 1/2 l of fish stock
• 1 drizzle of oil

Preparation:

Fish sauce, made up of minced garlic and bread, which is dissolved in the fish stock. You can also add chopped almonds or walnuts. If you want, when serving it, you can put four pomegranate seeds on top.