| Mustard Sauce with Honey and Spices |
| Libellus de arte coquinaria: An Early Northern Cookery Book. 13th Century Rudolf Grewe, and Constance B. Hieatt. |
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IX Item de aliis. Mal aftær sinup oc lat til thrithi deld hunugh oc tyndæ deld aniz oc slikæ tu kaniæl, oc mak hænnæ mæth goth ædikæ oc lat i læghæl. Thæt ær got thre manæth. 9. Another One Next grind mustard [seeds] and add a third part of honey, and a tenth part of anise and twice as much cinnamon, and grind it with good vinegar and put it in a cask. It is good for three months. |
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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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Scant C Wildflower Honey |
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1 1/2 C
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Apple Cider Vinegar |
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1 T + 1 pinch
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Ground Anise |
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2 T + 2 pinches
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Ground Cinnamon |
Measure mustard seeds into a coffee grinder and process until as fine as desired. Transfer mustard to a food processor and add honey and spices. Process mixture until combined and then add 1 C of vinegar. Transfer to a sealed container and allow to sit overnight. On the next day add the remaining 1/2 C of vinegar or until desired consistency is achieved.
