Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
Easy
Published 2006
The name of this sauce is Greek and the word is associated with a paste ground in a mortar. In a modern context it may be made in a mortar or a small food processor. The finished sauce is very similar to the sauces in the section on meat dishes. Like pickles, they are all thick, sweet and piquant, and almost certainly raw and served cold. We have one reference to a hypotrimma being served with dogfish (which we call rock salmon), though this kind of
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe