SC - mustard sauce
Robin Carroll-Mann
harper at idt.net
Fri Jan 22 19:50:18 PST 1999
I know of three late period "Spanish" recipes for mustard. (I use
quotation marks, because two of them, though appearing in a
Spanish cookbook, are referred to as French mustard.) All of them
call for the mustard to be ground in a mortar. One specifies that
the mustard should be well ground up, and it describes the result
as "polvo" -- powder. The same recipe calls for honey to be added,
and lists "a little vinegar" as an optional ingredient, so I guess that
makes honey mustard period.
Brighid, who wishes she could still eat honey mustard
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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