Defrutum -Ancient Roman Sauce

Defrutum was a syrup made from grape must; it is not the same as the grape-juice syrup we buy today, although it makes an adequate substitute. Neither was it the full-bodied, savoury residue from reduced wine, as used in the kitchens of modern French restaurants. It was obtained by slowly reducing a quantity of must until it had the thick viscosity of treacle, which is how it is described by Palladius. Other authors suggest that it was thinner. According to Varro and Columella the must had to be boiled down to a third of its original quantity, but Pliny stipulated half.

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[theprussian]

I want to make a roman steak sauce from Tasting History, this is exactly what I needed for it. Now where do I find Dried figs?

[MemekingJag]

you sound like you made this video in anger after losing a shipment of it to poseidon's wrath in a storm

[whiteeyedshrk]

The first roman dish i saw thats not completely disgusting