Friday, June 3, 2011

How to Make a Lombardy Mustard

[One of six sauces I made from Forme of Cury for the feast at the King's & Queen's Rattan Championships in Malagentia (Fall 2010)]

The English take on a sauce of my country. It makes a thin and potent sauce, which you might prefer evened out by mixing in breadcrumbs - but it is usable as is.

6 tsp powdered mustard
3 tsp honey
1/4 white wine vinegar

Mix ingredients together thoroughly. Wine may be added for a rounder
flavor, and perhaps flour for thickness if desired. The flavors will
initially be quite strong, but will blend and mellow, slightly, as the
mixture sits for hours or days.


LUMBARD MUSTARDTake Mustard seed and waishe it & drye it in an ovene, grynde it drye. farse it thurgh a farse. clarifie hony with wyne & vynegur & stere it wel togedrer and make it thikke ynowz. & whan ├żou wilt spende ├żerof make it tnynne with wyne.

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