[Sca-cooks] Surviving medieval sauces?

[JIMCHEVAL at aol.com]

On mustard, I had in mind the medieval use. In France, I've mainly seen it  
as a condiment. Taillevent does say to eat dish "with mustard" which I take 
to  mean the condiment but could arguably refer to a sauce. And the more 
corrupt  version of his work includes a sauce for garlic with mustard and a 
mustard soup.  But no recipe for a mustard sauce.

But clearly I don't know the German  side at all well. So there might be 
one there. The horseradish references sound  interesting.
 
Jim  Chevallier
 (http://www.chezjim.com/) www.chezjim.com

Les Leftovers: sort of a food history  blog
leslefts.blogspot.com
 

 
In a message dated 2/17/2014 7:18:48 A.M. Pacific Standard Time,  
david at vastrepast.com writes:

I guess  you have to decide on the definition of sauce. 
There are a lots of recipes  for horseradish preparations and sauces in the 
German  Corpus