Oxyporum (also spelled oxyphorum) was a type of wine that was flavoured with vinegar and pepper. It was a popular condiment in the Roman Empire and was often used in cooking. It is mentioned in a number of Roman cookbooks, including De re coquinaria by Apicius.
Oxyporum was made by mixing vinegar, pepper, and wine. The proportions of the ingredients varied depending on the recipe, but it was typically made with equal parts vinegar and wine. The pepper was added to taste.
There are a number of different theories about how oxyporum was made. One theory is that it was made by simply mixing vinegar, pepper, and wine together. Another theory is that it was made by boiling vinegar and wine together until the volume was reduced by half, and then adding peppercorns to the mixture.
Here is the original Latin recipe for oxyporum from Apicius’s De re coquinaria:
Oxyporum
Vinum bonum et acetum et piper simul misce et decoque. Cum decoctum fuerit, per linteum cola et in vase vitreo serva.
Translation:
Oxyporum
Mix good wine, vinegar, and pepper together and cook until reduced. Once it has been reduced, strain it through a linen cloth and store it in a glass jar.
This is a very simple recipe, but it is likely to be similar to the way that oxyporum was made in the Roman Empire. The proportions of the ingredients can be adjusted to taste.
Oxyporum was a versatile condiment that could be used in a variety of dishes. It was often used to add flavor to meats, fish, and vegetables. It could also be used to make sauces and dressings.
For example, oxyporum could be used to make a simple sauce for chicken or fish. To do this, simply simmer chicken or fish broth with oxyporum and a little bit of olive oil until the sauce has thickened slightly. Serve the sauce over chicken or fish and enjoy.
Oxyporum could also be used to make a vinaigrette dressing for salads. To do this, simply combine oxyporum with olive oil, Dijon mustard, and salt and pepper to taste. Whisk the ingredients together until they are well combined and then drizzle the dressing over your favorite salad.
Today, oxyporum is no longer commonly used. However, there are a number of recipes for it available online and in cookbooks. It is possible to make oxyporum at home using a variety of different ingredients, such as balsamic vinegar, red wine vinegar, and black peppercorns.
Here is a simple recipe for oxyporum:
Ingredients:
- 1/2 cup balsamic vinegar
- 1/2 cup red wine vinegar
- 1/4 teaspoon black peppercorns
Instructions:
- Combine all of the ingredients in a small saucepan.
- Bring the mixture to a boil over medium heat.
- Reduce the heat to low and simmer for 5 minutes.
- Remove the pan from the heat and let the oxyporum cool completely.
- Strain the oxyporum into a clean jar or bottle.
- Store the oxyporum in the refrigerator for up to 6 months.
To use oxyporum, simply add a few drops to your favorite dish. It is a great way to add flavor and complexity to your food.
Oxyporum is a fascinating condiment with a rich history. It is a reminder of the culinary sophistication of the Roman Empire and the importance of flavour in Roman cuisine.
