Roman Dill Sauce

COURTESY JOHN DRUMMOND, BAS

BAR’s Recipe

3 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp brown mustard
Splash of garum or fish sauce
1 tsp honey
Piece of finely chopped date
1 tsp grape must
Sprinkle of pepper
½ clove minced garlic or ½ tbsp asafoetida
1 tsp dried mint
2 tsp crushed dill seed
1 cold pre-cooked sausage

Instructions:

• Mix the vinegar and olive oil in a bowl, then stir in the mustard.
• Add in the honey, chopped date, grape must, and fish sauce. Stir well.
• Season with pepper, garlic, dried mint, and crushed dill seed.
• Mix well until fully combined, then serve in a dish for dipping or drizzle over the sausage.
• Any leftover sauce can be saved for later (it also works well as a vinaigrette over salad).