[Sca-cooks] Surviving medieval sauces?

[lilinah at earthlink.net]

First, it seems to me that Chimichurri, which is Argentine and enjoying some popularity outside Argentina, is an off-shoot of medieval Green Sauce. Basic Chimichurri is made from finely chopped fresh parsley and oregano, garlic, olive oil, and wine vinegar.:
http://home.earthlink.net/~al-tabbakhah/misc/GreenSauce-Survey.html

As for Horseradish Sauce, i made two different ones for two different feasts. One was the Honey-Horseradish Sauce from Nola, which Brighid translated:
http://home.earthlink.net/~al-tabbakhah/2000_Boar_Hunt/2000-2nd.html#horseradish
The other was for a German feast, from Master Eberhard:
http://home.earthlink.net/~al-tabbakhah/2001_Feasts/2001-Boar_Hunt/2001-3rd.html#horseradish
Both were served with roast pork.

Finally, there are a number of medieval mustards that i would count among the sauces. After all, Cameline Sauce is not a loose liquid that is poured over the meat, but something of a thick dip, and yet it is recognized as a "sauce". And all the period mustards i've made, from the European corpus, the Arabic language corpus, and mid-15th c. Ottoman (one of which is made with powdered mustard seed and yogurt), are much thinner and more pourable than almost every Cameline i've had. They may have been made a day or so ahead of time - as were the Horseradish Sauces - but they were made in consideration of what would be subsequently served. And there are quite a few recipes for Mustard Sauce today.

Urtatim (that's oor-tah-TEEM)