Original Recipe
In Pullo Elizo Ius Crudum

Apicius, #235
Put in the mortar dill seed, dry mint, laser root, moisten with vinegar, fig wine, broth, a little mustard, oil and reduced must, and serve. (Vehling, p. 149)

Ingredients:

• 1 teaspoon dill seed
• 1 1/2 teaspoons dried peppermint
• 4 cloves garlic
• 1 1/2 teaspoon balsamic vinegar
• 4 teaspoons sweet sherry
• 1 teaspoon honey
• 1/3 cup chicken broth
• 1/4 – 1/2 teaspoon ground mustard (depending on strength)
• 5 teaspoons olive oil
• 1 tablespoon red wine, boiled to reduce by half

Preparation Steps:

• Grind dill seed and peppermint together.
• Place in food processor with garlic and vinegar.
• Dissolve honey in sherry, heating a little, if necessary, and add to mixture.
• Add remaining ingredients and process until garlic is finely ground.
• Refrigerate for 2-3 hours before serving, so that flavors blend.

Number of Servings
Makes approximately 3/4 cup of sauce

Notes
As noted elsewhere, Giacosa recommends garlic as a substitute for laser root. I chose sherry mixed with honey as a substitute for “fig wine,” as the latter was not available at my local liquor store. Red wine was substituted for must.