| A Little Sauce |
| Das buch von guter spise. Germany, 1350. Translated by Melitta Weiss Adamson |
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48. Ein condimentlin/ Mal kumel/ vnd enys mit pfeffer/ vnd mit essige vnd mit honige/ vnd machs gel mit saffran/ vnd thu darzcu senff In disem condimente machtu sulcze petersilien Piren vnd clein kumpost oder ruben was du wilt. 48. A little sauce Grind caraway and anise with pepper, vinegar, and honey, color it yellow with saffron, and add mustard. In this sauce you can prepare jellied meat with parsley berries and some sauerkraut or turnips, anything you want. |
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2/3 C
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Yellow Mustard Seeds |
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1/4 C
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Wildflower Honey |
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1 1/2 C
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Apple Cider Vinegar |
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1 T
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Ground Caraway |
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1 t
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Ground Black Pepper |
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1 T
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Ground Anise |
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pinch
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Saffron |
Place saffron into 1 C of vinegar and allow to steep. Measure mustard seeds into a coffee grinder and process until as fine as desired, set aside. In a food processor combine caraway, anise, pepper, honey and saffron infused vinegar. Add mustard powder, process until combined. Transfer to a sealed container and allow to sit overnight. On the next day add the remaining ½ C of vinegar or until desired consistency is achieved.
