Website von Guter Speise

Original recipe

Rib knobelauch mit saltze – die haubt schele schone – vnd menge sehs eyer dar zv^o on daz wisse vnd nim ezzig vnd ein wenic wazzers dar zv^o, niht zv^o sur, vnd la daz erwallen, daz ez dicke blibe. damit mac man machen gebratene hu^enner, morchen oder swemme oder waz du wilt.

Translation

Grate the garlic with salt. Peel the head thoroughly (whole head of garlic) and mix it with six eggs, without the whites. Add vinegar and a little water—don’t make it too sour. Bring it to a boil until it thickens. You can serve this with fried chicken, carrots, or mushrooms—or whatever you like.

Recipe and Review

I’m always grateful when recipes in the Buch von Guter Speise include specific measurements. And this time, they did again. I think interpreting “Haupt” as a whole head fits the result well. So, the ratio is six egg yolks to one whole head of garlic.

The amount of vinegar and water, however, was the unknown factor. While cooking, I carefully added more of each until it tasted right. At first, I thought the whole thing might end up as an omelet, but with constant stirring using a whisk, the result was a kind of vinegar-heavy aioli that went very well with the meat carrots. Overall, a very interesting sauce that can still be used today whenever a spicy tang and robust garlic flavor are desired.

Garlic sauce

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course: Sauce

Cuisine: German, Medieval

Ingredients Method

Ingredients

  

• 4 cloves Garlic
• 2 Egg yolks
• 20 ml Vinegar 5% acid
• 40 ml Water
• ¼ teaspoon Salt

Method

 

1. Grate the garlic or crush it in a mortar, then add it to a saucepan.
2. Add the egg yolks and whisk until combined.
3. Add the water and vinegar and stir vigorously.
4. Heat over medium heat, stirring constantly, until the mixture thickens.