In Pullo Elizo Ius Crudum
Put in the mortar dill seed, dry mint, laser root, moisten with vinegar, fig wine, broth, a little mustard, oil and reduced must, and serve. (Vehling, p. 149)
- 1 teaspoon dill seed
- 1 1/2 teaspoons dried peppermint
- 4 cloves garlic
- 1 1/2 teaspoon balsamic vinegar
- 4 teaspoons sweet sherry
- 1 teaspoon honey
- 1/3 cup chicken broth
- 1/4 – 1/2 teaspoon ground mustard (depending on strength)
- 5 teaspoons olive oil
- 1 tablespoon red wine, boiled to reduce by half
- Grind dill seed and peppermint together.
- Place in food processor with garlic and vinegar.
- Dissolve honey in sherry, heating a little, if necessary, and add to mixture.
- Add remaining ingredients and process until garlic is finely ground.
- Refrigerate for 2-3 hours before serving, so that flavors blend.
Number of Servings
Makes approximately 3/4 cup of sauce
As noted elsewhere, Giacosa recommends garlic as a substitute for laser root. I chose sherry mixed with honey as a substitute for “fig wine,” as the latter was not available at my local liquor store. Red wine was substituted for must.