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Recipe for Dodra
(Nine Times Sauce)

By Ausonius, Poems

Roman kitchen

Yeah, go ahead and click here to buy this book!
Roman Cookery: Ancient Recipes for Modern Kitchens.

Yes, this book has a new cover, but I like this one better. Blah, I am so horrible.
AFAIK, this recipe comes from Grant and was inserted by original site author (I will say again to PLEASE buy these author's books! By doing so, you will help support them — even for books that are older and might not sell as well anymore...

' "I am called Nine Times Sauce" Why is that?" "I have nine ingredients." "What are they?" "Stock, water, honey, wine, bread, pepper, herbs, olive oil, salt." '

Although this sauce is used as part of a soufflé, it could also be served with vegetables. Roman cooking is often "mix and match" and trying new things together.


  • Half a vegetable stock cube
  • 1 tbsp white wine
  • 1 tbsp olive oil
  • 1 tbsp clear honey
  • A handful each of fresh parsley, thyme and oregano
  • 75g/2½ oz white bread
  • A pinch of salt


  • Dissolve the stock cube in 150 ml/5 fl oz of boiling water.
  • Finely chop the fresh herbs.
  • Cut the crust off the bread.
  • Put all the ingredients in a food processor and blend until smooth.
  • Serve.
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