[Sca-cooks] sauce verification (fwd)

[Susan Fox-Davis]

Johnnae beat me to it.  A very dear friend who is a Laurel has been 
browbeating me for a year about how she should be able to use mayonnaise 
because all its ingredients are period.  Sigh.  Costuming and 
calligraphy were her majors, but she cooks and really should know 
better.  Has anybody written a good monograph on the origins of 
Mayo-type emulsion sauces yet?  There are some telling letters in the 
Flori-thingie Food-Condiments file on Sauces but I really want to see 
the Mayonnaise research all in one place.  Sigh again.

Selene Colfox

johnna holloway wrote:

> You might discuss how medieval sauces vary from modern emulsion sauces 
> and when this transition took place and what that means...
>
> Johnnae
>
> jenne at fiedlerfamily.net wrote: snipped
>
>> can anyone suggest other categories of common sauces, or point out 
>> things
>> I should definitely cover?
>