Saint Bernard Sauce

This classic 18th-century sauce-actually more of a spread than a sauce since it is quite thick-marries well with caponata, hard-boiled eggs, and boiled meats. The complexity of its sweet, sour, salty, and slightly bitter profile brings a new dimension of flavor to whatever it is served alongside. It is, without question, an acquired taste, somewhat reminiscent of ancient Roman flavors with its combination of almonds and vinegar. The Romans certainly left t