Friday, June 3, 2011

How to Make a Sauce of Galangal

[One of six sauces I made from Forme of Cury for the feast at the King's & Queen's Rattan Championships in Malagentia (Fall 2010)]

The flavor of galangal is an interesting and subtle one; if you needed to make this without any, you could perhaps approximate it by increasing the ginger a lot, and the cinnamon a little.

2 1/3 C breadcrumbs
2 C wine vinegar
3 2/3 C water
1/2 tsp cinnamon
4 tsp galangal
1 tsp ginger
1 tsp salt

Mix all ingredients except water together; use water to thin out as
much as desired. Makes about 6 cups.


Take crustes of Brede and grynde hem smale, do ├żerto powdour of galyngale, of canel, of gyngyner and salt it, tempre it with vynegur and drawe it up ├żurgh a straynour & messe it forth.

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