Lemon sauce

Take almonds, blanch, and crush so as to turn them into milk; then boil the milk, that is, the almond milk, with cinnamon, ginger and saffron; pass the milk, that is, the almonds, trough a stamine with lemon juice or pomegranate and a little verjuice and lean broth; if you wish to make it stronger, add more lemon or other citrus.

Serves 4

3-4 dl almond milk made in vegetable broth (or fish broth or chicken broth)

½ dl fresh lemon juice

1 tablespoon of vinegar

½ teaspoon ginger

pinch of cinnamon

pinch of saffron

(salt)

Make almond milk. Use vegetable broth or fish/ chicken broth for making the milk. Heat the almond milk briefly and add freshly squeezed lemon juice, vinegar and spices. Stir and taste. Add more lemon juice if needed and more salt if you wish. Serve warm or cold.

Comments: The recipe doesn’t tell if the sauce should be heated or not. But I decided to heat it because spices taste always better when heated a little bit.

(The Art of Cooking, The First Modern Cookery Book, The Eminent Maestro Martino of Como, 15th century, Ballerini)

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