Juvert

Green Sauce

Source: Libre de Sent Sovi, Catalan, 14th century.

Original Recipe:

Juvert

Si vols ffer jurvert, prin jurvert e moradux e salvia e menta; e talla-le manut, e piqua-u bé. E mit-I II grans d’any e pa torat mullat en vinagre, e avellanes e nous, e muyolos d’ous. E quant és bé piquat, destrempa hom ab un raig d’oli, e puyes ab vinagre. E met-I hom mel ho arop, segons que n’as mester.

Translation: (from The Medieval Kitchen: Recipes from France and Italy)

Parsley Sauce

If you want to make parsley sauce, take parsley and marjoram and sage and mint, and chop them finely, and pound well. And add two cloves of garlic and toasted bread soaked in vinegar, and hazelnuts and walnuts, and egg yolks. And when it is well ground, add a dash of oil, and then vinegar. And add honey or concentrated grape juice to taste.

My Interpretation:

½ Bunch Fresh Parsley ¼ cup ground Hazelnuts
½ Package Marjoram ¼ cup Walnuts
½ Package Sage 2 Egg Yolks (cooked)
½ Package Mint 1 Tsp. Olive Oil
2 cloves Garlic 1 Tbsp. Honey
½ cup Bread Crumbs ½ cup Vinegar

Blend all ingredients together in blender. Thin with water as needed.

Works Referenced:

The Medieval Kitchen: Recipes from France and Italy; Odile Redon, Françoise Sabban, & Silvano Serventi, translated to the English by Edward Schneider; The University of Chicago Press, 1998

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