[Sca-cooks] Drizzle of Honey

David Walddon david at vastrepast.com
Thu Oct 29 15:32:29 PDT 2009

I think there are some emulsified sauces in La Varenne as well.
Anne Marie? Also Robert May I think.
The Madrone Culinary guild is MAD for SAUCE ROBERT (affectionately known as
sauce bob) and we will eat it on anything (really anything!)

I think the main difference between these emulsifications and the later
period Mayonnaise-like ones is heat but I have not looked at the all as a

On 10/29/09 12:11 PM, "Susan Fox" <selene at earthlink.net> wrote:

> Antonia Calvo wrote:
>> Susan Fox wrote:
>>> Occasionally the heart can be wrong.  I finally won an argument with
>>> a friend who insisted that Mayonnaise was OK for SCA use because all
>>> the ingredients were known in pre-1600 Europe.  That may be so, but
>>> there was no written evidence of that kind of emulsified sauce being
>>> invented much before the 18th Century and that story about the chef
>>> of the Duc de Richelieu having invented it in 1756.
>> Although, interestingly enough, there are a couple of recipes from the
>> Elizibethan corpus that come out not unlike Hollandaise...
> Which ones please?  I want to try them out.  Seriously I should do a
> whole tasting sessions for sauces, so people won't miss their mayo or
> ketchup.
>>> But she just would not let go.  So, she being a costume maven, I took
>>> it into the costuming world and insisted that since cotton fabric,
>>> indigo dye and copper rivets were known in pre-1600 Europe, that it
>>> was OK for me to wear blue jeans.  Even though we have a solid date
>>> as to their invention by Levi Strauss in California.  She shut up.
>> That's the reverse of my 15th-century French sushi diatribe :-)
> I want to hear that one!
> Cheers,
> Selene
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