Many medieval fish dishes were served with a special sauce and red meats basted whilst roasting. Sometimes a sauce would mask a the taste of food that was 'on the turn'; sometimes it just added extra flavour.

SAUCE RECIPES

In medieval cookery, different types of sauces were made depending upon the context in which they were to be used.

Here are two examples:

Strong, herb based sauces thickened by including breadcrumbs – these made great accompaniments to fish dishes. See the medieval fish recipes page for more details.

Rich basting sauces made from red wine and spices – these were ideal for basting meat whilst roasting on a spit as the image on the left portrays.

See the medieval meat recipes page for more details.