My Medieval Sauce Recipe.

I first introduced my Medieval sauce recipe in 1996 when I had opened a small cottage industry, at first producing sauces from original Roman recipes. I think you will enjoy the spicy flavours so popular during medieval times. Likewise my recipe was popular at most of the Museums and Historical houses in England and Wales that I was making batches of 200 jars per day to keep up with sales,as well as selling more at the Re enactment markets John and I attended.

A medieval Kitchen scene

A Medieval kitchen scene.

Medieval cook stirring a sauce.

A Medieval cook stirring the sauce.

A french Kitchen. Medieval times

A discussion on the merits of sauce.

MEDIEVAL SAUCE RECIPE (No cooking needed for this recipe)


2oz raisins

2oz sultanas

l tablespoon vinigar

l tablespoon olive oil

2 tablespoons of honey..










Pound the herbs in a mortar

add the fruit and pound well with the herbs.

add the vinegar

mix until well blended

add the olive oil and honey

Mix well until a smooth consistency is achieved.

PLEASE NOTE, Your personal taste may prefer this sauce to be either a little sweeter or more spicy. If so, vary this to your own taste.

Use this sauce as a relish for all game bird such as pheasant,duck or goose.

If a pouring sauce is preferred,add a little wine.pour over joint, and serve.

This sauce also goes well with pork pies and ham. In fact, try it with any other foods you fancy.


2 responses to “My Medieval Sauce Recipe.

  1. Mark Hubbs

    March 19, 2013 at 7:13 pm

    Thanks Rita! I’ll try this. Should the raisons and sultanas be whole, or should they be pounded down with the herbs? Thanks


    • ritaroberts

      March 20, 2013 at 1:39 pm

      Hi Mark thanks for your comment ,Glad you like my Medieval Sauce recipe. Please refer back to it and when you try it out please let me know which meal you tried it with. Thanks for taking the time to read.



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