Take mustard seed and waisshe it, & drye it in an ovene. Grynde it drye; sarse it thurgh a sarse. Clarifie hony with wyne & vyneger& stere it wel togedre and make it thikke ynowgh; & whan thou wilt spende therof make it thynne with wyne. The Forme of Curye 150
Take mustard seed and wash it and dry it in an oven. Grind it dry and sieve it. Clarify honey with wine and vinegar and stir it well together and make it thick enough; and when you would use it make it thin with wine.
|150 mL honey||2 tbs mustard powder|
|2 tbs wine vinegar||50 mL red wine|
Mix all ingredients, and heat just before serving.
- This sauce could be served with any roast meat. It is particularly good with chicken and beef.
- I would not recommend preparing this sauce ahead of time. The longer it’s left, the stronger the mustard gets, and that can be unpleasant (though it will clear the sinuses!)
Lumbard Mustard Sauce, foreground, with roast beef and Sauce Alepeure – recipe here