[Sca-cooks] Commercial Mustard ingredients.

[Elaine Koogler]

Ruth Frey wrote:

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>>>Still hashing this about.  My hope was if 9 out of 10 of your 
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>>ingredients and 90% by volume of your ingredients must be 
>>documented to period, this may well disqualify many commercial 
>>sauces or limit their percentages in final sauces.  
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>>All commercial mustards would still fall within your guidelines. 
>>Unaltered.
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>     What about the tumeric?  I believe that's what give some of the commercial mustards that screaming-yellow color, and I don't recall tumeric on any Period European spice lists . . . That would at least take out *some* of the commercial mustards.
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>     Just to chime in with a mustard kids might like (if they have a tolerance for hot stuff), I've come up with a slightly-faked version of Sabina Welserin's pear mustard ("For Stockfish," though it goes wonderfully with beef, too).  The faking comes in with the pear preserves; I haven't been able to find any pre-made, and when I don't have time to make my own, I substitute pear "nectar" (juice) for flavor and a little applesauce for texture.  Also, she calls for wine in the recipe, but I've substituted a little vinegar to avoid uncooked-alcohol issues (especially important when serving to kids!).  If you're serving to adults only, however, a little white wine would probably be excellent.  The recipe goes as follows:
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>4 parts ground yellow mustard seed
>2 parts pear juice
>1 part apple cider vinegar
>2 parts unrefined cane sugar
>plus a little "dab" of applesauce
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>Mix, let stand for about 10-15 minutes, stir again to dissolve all the sugar, and you're ready to go.
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>Sweet, hot, and popular with all my "tasters."  :)
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>                 -- Ruth
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I wonder how it would work with Perry...pear cider?

Kiri