Sky Blue Summer Sauce – Sauce Bleu Celeste d’Ete

Crush the blackberries in a vegetable mill and filter the juice. Crush the almond kernels together with the ginger or grind them in a hand mixer, then mix them with the blackberry juice. (Oxidation causes the dark blue color). Dilute everything with Verjus and filter again.

Add salt and season.

The sauce goes well with veal or poultry.

*Notes: Instead of Verjus you can also use 10 centiliters of apple cider vinegar mixed with 5 centiliters of water. In the Middle Ages, a so-called bag strainer was used to filter sauces, in which sometimes considerable amounts of almond kernels were used. I use non-sterile gauze from the pharmacy instead with good success.

Translation of the original text: Take wild blackberries growing in the woods and well pounded almond kernels with ginger. Now dilute this with verjus and drive it through a bag sieve (…et passarale per la stamegnia) :keyword : blackberries :keyword : Middle Ager

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