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Roman Ostrich Sauce

1/2 ts Black pepper
1 tb Minced fresh mint, or 1/2 tablespoon dried mint
1 ts Ground cumin, briefly toasted in skillet
1 ts Celery seeds
3 (to 4) seeded dates, minced
1/4 c Honey
1/2 c Wine vinegar
3/4 c Cream Sherry
1 tb Nuoc mam or other Southeast Asian fish sauce
1 tb Oil
1 tb Cornstarch


Mix pepper, mint, cumin, celery seeds, dates, honey, vinegar, Sherry, fish sauce and oil in saucepan. Bring to boil. Remove 1 tablespoon sauce to cup, cool slightly, then add cornstarch and stir to dissolve. Stir into sauce and bring to boil until thickened. Serve with cooked ostrich.


Makes about 2 cups sauce.


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