[Sca-cooks] Surviving medieval sauces?

[JIMCHEVAL at aol.com]

I doubt there's any place in the world where you  would just walk in and 
get cameline or jance sauce, or black sauce (made with  blood and bread). But 
it suddenly occurs to me (in considering fourteenth  century Belgian food) 
that I've had at least one sauce that was known in the  time: green sauce.

Regrettably it was with eels, which don't really need  a slick green sauce 
to add to their inherent  sliminess.
http://en.wikipedia.org/wiki/Paling_in_'t_groen

Still,  green sauce it was and probably not much different from what was 
made in the  fourteenth century.

Any other sauces people can think of that have pretty  much survived as is 
from those centuries?

Jim  Chevallier
www.chezjim.com

Les Leftovers: sort of a food history  blog
leslefts.blogspot.com