Recipes

Max Miller 9/8/26 Max Miller 9/8/26

Roman Mustard

Hand-ground mustard made with plenty of honey

Max Miller 9/8/26 Max Miller 9/8/26

Medieval Mustard

Hand-ground mustard made with warm spices

Max Miller 3/31/26 Max Miller 3/31/26

Magnonnaise (Mayonnaise)

An early 19th century recipe for mayonnaise, made with tarragon vinegar and gelatin

Max Miller 1/7/25 Max Miller 1/7/25

Roast Venison with Spiced Wine Sauce

Larded roast venison tenderloin with a delicious wine sauce that would be good on just about anything

Max Miller 11/26/24 Max Miller 11/26/24

Game Hens with Hazelnut Sauce

A complex, savory sauce for poultry made with hazelnuts or almonds

Max Miller 8/27/24 Max Miller 8/27/24

Clotted Cream

Rich, buttery, nutty, absolutely delicious spread made with just one ingredient

Max Miller 7/12/22 Max Miller 7/12/22

White Ketchup

A super concentrated sauce made with anchovies, vinegar, horseradish, and spices. Add it to something creamy and neutral, like a béchamel sauce, to give it a tangy zest with a savory umami note

Max Miller 11/9/21 Max Miller 11/9/21

Roman Steak Sauce

A wonderful, sweet steak sauce that’s almost like a barbecue sauce

Max Miller 8/10/21 Max Miller 8/10/21

Nostradamus’s Cherry Jelly

Sour cherry jelly that’s softer than modern jellies. Not super sweet, it tastes like the essence of cherries

Max Miller 1/19/21 Max Miller 1/19/21

Lobster Béchamel

Absolutely wonderful, rich white sauce with scallions, parsley, shallot, and nutmeg served with lobster

Max Miller 6/9/20 Max Miller 6/9/20

Quick Garum

The quick boiled version of Rome’s most popular condiment, garum

Max Miller 6/3/20 Max Miller 6/3/20

Galyntyne Sauce

Medieval sauce with galangal and cinnamon, thickened with bread crumbs