Jance Sauce

Jance Sauce

This white wine sauce is generally meant to accompany seafood, especially Cod.


Country: France
Century: 15th



  • 1 cup white wine
  • 1/4 cup almonds-ground
  • 1 Tbsp lemon juice
  • 4 slices of bread
  • 1/2 tsp minced garlic
  • 1/4 tsp ginger
  • 1/4 tsp grains of paradise
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Pinch saffron, ground
  • 1/2 cup beef broth

Soak bread in wine and lemon juice. Mix garlic and almonds well. Add spices to almonds and garlic. Mix almonds and bread/wine together and put through a strainer into a pot. Add the beef broth to the remaining liquid and heat. Serve with freshly cooked cod.

*Please note that I used a combination of white wine and lemon juice as a substitute for the verjuice in the period recipe.


Original Recipe Sources

Source [Du fait de cuisine, E. Cook (trans.)]: Jance Sauce 46. Now it remains to be known with what sauce one should eat the pilgrim capons: the pilgrim capons should be eaten with the jance, and to advise the sauce-maker who should make it take good almonds and blanch and clean them very well and bray them very well; and take the inside of white bread according to the quantity which he needs, and let him have the best white wine which he can get in which he should put his bread to soak, and with verjuice; and when his almonds are well brayed put in a little garlic to bray with them; and take white ginger and grains of paradise according to the quantity of sauce which he needs, and strain all this together and draw it up with the said white wine and a little verjuice and salt also, and put it to boil in a fair and clean pot. And if the staffs are lampreys make lamprey sauce in the manner which is devised above under lamprey pasty. And if they are eels, green garlic made with sorrel and verjuice.

Source [Du fait de cuisine, E. Cook (trans.)]: A jance: and to give understanding to him who will make the said jance let him take a great quantity of fair and good fine white bread according to what he wants to make and make it into crumbs well and properly on a fair cloth; then let him take a fair, clear, and clean pot and pour in fat broth of beef and mutton, and let him check that it is not too salty; and then let him take eggs and mix them with the said bread and then put this gently into the said broth while stirring constantly with a fair wooden spoon; and also let him put in his spices, that is white ginger, grains of paradise, and a little pepper, and saffron to give it color, and let him flavor it with verjuice; and let him put all this to boil together and then dress it for serving.


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