Mint sauce was a Greek sauce used for dipping bread in the beginning of the meal. This sauce was most probably used by Jews during the Second Temple period and soon after in the dipping ritual of the Passover Seder, when Matza was dipped into various sauces in the beginning of the meal. The Karpas ritual, dipping of the vegetable in salt water, in the medieval and modern Passover Seder is a vestige memory of these Greek sauces used in the Symposium meal. This recipe for Mint Sauce is based on a description of such a sauce in Athenaeus' Deipnosophists Book 2, Chapter 66, d-e, quoted from Nicander of Colophon in his poem Theriaca (lines 875-876), from the 2nd century BCE.
- 15 g Mint Leaves (Fresh)
- 1 tsp Pickled Green Peppercorns
- 2 tsp Safflower
- 6 tbsp Olive Oil (Extra Virgin)
- 2 tbsp Wine Vinegar
- Rip off leaves from about 6 mint branches and weigh them to be equal to 15 grams. Crush mint leaves, pickled green peppercorns and...
- Get the full instructions at Ancient Recipes – Recreating Recipes of the Bible, Talmud and Biblical LandsEmailFacebookPinterestRSSTwitter