    
Murri
Murri was a fermented sauce that was used a great deal in Arabic cooking, mostly used from the 1200s to the 1400s.
It wasn't meant to be consumed on its own, or used at the table; its strong, salty taste made it ideal for use as a cooking ingredient in small amounts. It was used as omnipresently as soy sauce now is in Asian cooking, and had a fermented taste similar to some of the (cheaper) soy sauces that incorporate grain.
It was made from barley meal, sometimes with wheat flour mixed in. It was occasionally flavoured with some cinnamon or saffron. The flour was moistened, kneaded into loaves, covered with fig leaves or put in covered containers, and let ferment and rot for 4 months. A furry mould would grow on top of it. To use, you would mix it up the quantity needed in water.
It was also made in Arab-occupied Spain.
A version was also made in Byzantium. The Byzantine version, predicatably, was more elaborate. One Byzantine recipe called for carmelized honey, ground toasted bread, a starch, toasted and ground anise, fennel and nigella seeds, saffron, celery seed, carob, walnuts, sugar syrup, quinces, salt, and water. The mixture was simmered down a 1/3, then strained, lemon juice was added, and then it was put into a covered container to ferment.
Also called:  Almori
See Also
Byzantine Food, Medieval Food, Quinces
Other entries for Sauces
Aillade, Albert Sauce, Allemande Sauce, Amazu Sauce, Awasezu, A.1. Steak Sauce, Banquière Sauce, Barbeque Sauce, Beurre Blanc, Béarnaise Sauce, Black Mint Sauce, Brown Butter, Brown Sauce (English), Butter Sauce, Chile con Queso, Chiri-zu Sauce, Coronation Sauce, Creamed Horseradish, Drawn Butter Sauce, Espagnole Sauce, Finadene Sauce, Fish Sauces, Gravy, Halford Sauce, Harissa, Hoisin Sauce, Hollandaise Sauce, Horseradish Sauce, Ketchup, Ketjap Manis, Marie Rose Sauce, Matelote Sauce, Melted Butter, Meunière Butter, Mint Sauce, Mojo Sauces, Mojo (Cuban), Mole, Murri, Nikiri Sauce, Nitsume Sauce, Noisette Butter, Normande Sauce, Paloise Sauce, Panade à la frangipane, Parisienne Sauce, Pasta Sauce, Pizza Sauce, Poivrade Sauce, Ponzu Sauce, Provençal Sauce, Reform Sauce, Rémoulade Sauce, Rice Wine, Salad Dressings, Salmuera, Salsas, Sambals, Sambi-Zu Sauce, Sanbai Zu Sauce, Sauce Béarnaise, Sauce Diane, Sauce Maltaise, Soubise Sauce, Soy Sauce, Sriracha, Sushi-zu, Tabasco Green Pepper Sauce, Tabasco, Tamari, Tapenade, Tartar Sauce, Teriyaki Sauce, Tonkatsu Sauce, Vatapá, Velouté Sauce, Walnut Sauce, White Sauce, Worcestershire Sauce, XO Sauce, Yakiniku Sauce, Yakitori Sauce
Other entries for Condiments
Liebig's Extract of Meat, Mayonnaise, Pastes, Relish, Spreads, Tracklements, Vinegar, Wasabi
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