Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, cameline sauce. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Cameline was one of the most common sauces used in the middle ages. The original recipe directions (translated from French) read as follows: "To make cameline, bray ginger, cinnamon and saffron and half a nutmeg moistened with wine, then take it out of the mortar; then have white bread crumbs, not toasted but. It can be used as a preserving method or as a sauce using binding agent of breadcrumbs.
Cameline Sauce is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Cameline Sauce is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have cameline sauce using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Cameline Sauce:
- Take 1 cup cider vinegar
- Take 1 cup water
- Make ready 1/2 teaspoon ground cinnamon
- Prepare 1/4 teaspoon ground ginger
- Make ready 1/4 teaspoon ground cloves
- Make ready 1/4 teaspoon grains of paradise
- Prepare 1/4 teaspoon ground black pepper
- Get 1/4 teaspoon salt
- Prepare 1/4 teaspoon ground mace
- Make ready As needed breadcrumbs to bind if not using as pickling solution
In addition to mustard, cameline sauce is a common recipe found in "Le. This condiment is used to. accompany cooked meats and poultry and has a poignant taste reminiscent of. The Original Recipe from Le Menagier De Paris: Cameline. Nota que à Tournay, pour faire cameline, l'en broye gingembre, canelle et saffren et demye noix muguette : destrempé de vin, puis osté.
Instructions to make Cameline Sauce:
- Wisk all the ingredients together incorporate well.
- Use immediately or refrigerate. I hope you enjoy!!
- Note if not using as a cameline meat brewet, then bind with plain breadcrumbs.
I first found this recipe as the basis of Daniel Meyers' Cameline sauce (Meyers). Instead of following his version of this (which was more of an amalgamation of several different Cameline recipes) I followed the given. Meat butter or heat olive oil in pan, add meat and seasonings and sauté until done. Place meat in a sealable container and add Cameline Sauce to cover. Refrigerate for several days, agitating container once a day.
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