[Sca-cooks] light cream and also question on sauces

[Volker Bach]

Am Mittwoch, 22. Juni 2005 17:02 schrieb Alexa:
> I was thinking that also.  Know of any really tastey
> mustard recipes?

Based on German recipes, two of my favorites are:

10 parts ground mustardseed, 1 part ground aniseed, 3 parts ground cinnamon, 5 
parts liquid honey, diluted with white wine vinegar to taste. (Wolfenbüttel 
MS, North German, c. 15th cent going back to the Harpestreng tradition)

10 parts ground mustardseed,  1 part ground cassia buds ('cinnamon flower'), 
10 parts liquid honey, dilute with white wine to taste (Munich fragment, 
south German, mirrored in several other manuscripts from the region, though 
usually with caneel cinnamon rather than cassia flower)

Both are thick, creamy, of soft, slightly grainy texture, sweet and aromatic 
at first contact, but with bite. I like them with all manner of white meat 
and with salmon. 

Giano


	

	
		
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