[Sca-cooks] Gluten Free Dijon Mustard
Stefan li Rous
StefanliRous at austin.rr.com
Sat May 7 00:43:05 PDT 2011
Aelina said:
<<< Before there was gluten free mustard I made mine own. It was based
on this recipe I found in Sarah Garland's Complete Book of Herbs and
Spices An Illustrated Guide to Growing and using culinary, aromatic,
cosmic and medicinal plants.
It is in this book I found the description for the use of flour in the
preparation of English mustard, "dry English mustard is a combination
of ground black and white mustard seed and a little wheat flour
colored with turmeric. Mix it to a paste with cold water or vinegar 5
minutes before needed.".
Further on it talks about how French mustards, Dijon and Bordeaux and
German mustards were mixed with vinegars. White vinegar is an area of
caution for many who are on gluten free diets.
I did play around with these mixtures in the past substituting the
vinegars with gf vinegars or wine.
The one that has been popular in my house comes from John Evelyn's
Discource of Sallets written in 1699 (I think this is later period for
many of us)
"Take the mustard seed and grind one and half pints of it with honey
and Spanish oil (I used olive oil) and make it into a liquid sauce
with vinegar" (I used cider vinegar or verjuice). I have served this
with roast beast or with salmon.
I am not a huge tarragon fan but I didn't have dill one year for my
salmon so I substituted tarragon. It was pretty good. >>>
Where did the tarragon, or the dill come from? I don't see either in
the mustard recipes you gave. Did I miss something from another message?
That first mustard recipe certainly isn't "aged" long! Is white
mustard seed different from yellow? I know much of the "ballpark"
mustard is probably colored with turmeric but I'm surprised to see it
being used this early. At least I don't remember turmeric being that
common in medieval recipes, so is this a post-period recipe, or have I
simply missed turmeric in medieval recipes?
And finally, why is "white vinegar" a problem with gluten free diets?
I thought white vinegar was distilled vinegar, often from petroleum
products, and being distilled and then diluted to a 5% solution was
almost pure ascetic(?) acid. Or are you really speaking of white-wine
vinegar?
Thanks,
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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