[Sca-cooks] Gluten Free Dijon Mustard

[yaini0625 at yahoo.com]

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.
Bless Bless
Aelina

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-----Original Message-----
From: wheezul at canby.com
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.orgDate: Thu, 5 May 2011 18:15:07 
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Dijon Mustard?

Thought I was done but found one more thing in Petit Traite' Contenant La
Maniere de faire toute confitures dated 1589 on how to make mustard of
Dijon:

Pour fair moutarde de Dijon.

Prenez pour un sols de moutarde
commune , & trois ou quatre petites
cueillieres d'argent de la raisinée qui se
fait de raisins noirs en temps de vendan-
ges, ou bien du moust qui est du vin cuit ,
qui se fait aussi en mesme temps que
vous délayerez bien avec vostredite
moutard , y adjoûtant un peu de pou-
dre de canelle battuë dans un mortier de
marbre avec un grain de bon musc.

Rough translation:

To make mustard of Dijon

Take for a grinding of common
mustard and three or four small
silver spoons of raisins that are made
of black grapes in grape harvest
time, or as well the must that comes from cooked wine,
and at the same time as you will dilute the said
mustard, therein add a little powder
of cinnamon beaten in a mortar of
marble with a grain of good musk.

There are probably further nuances to 'vin cuit' that I don't have time to
investigate at the moment, but thought at least add this to the
discussion.

It sounds awful good to me, but definitely not gray poupon-like somehow,
venturing an uneducated opinion.

Katherine

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