Lumbard Mustard Sauce

From the book Pleyn Delit: Medieval Cookery for Modern Cooks recipe #53 comes a spicy mustard sauce

“Take mustard seed and waisshe it, & drye it in an ovene. Grynde it well; sarse it thurgh a sarse. Clarifie hony with wyne & vyneger, stere it wel together and make it thikke ynowz; & whan thou wilt spende therof make it thynne with wynne”

Take mustard seed and wash it, & dry it in an oven. Grind it well; sift it through a shifter. Clarify honey with wine & vinegar, stir it well together and make it thick (unable to translate ynowz); & when you will spend there of make it thin with wine.

¼ cup warm clarified honey*
2 oz ground yellow mustard
1 tbsp red wine vinegar
3 tbsp red wine

Pour all ingredients into a mixing bowl and blend well.
Place in an airtight container and store in the refrigerator.
The sauce will be thick when cold, but will soften when set out.

It goes well with roasted beef, pork, or chicken

*To clarify honey, place in a sauce pan and bring to a boil. Skim off impurities as they float to the surface. Allow to cool to room temperature. Store excess in a cool location.

Pleyn Delit: Medieval Cookery for Modern Cooks, 2ed. by Constance B. Hieatt, Brenda Hosington, and Sharon Butler is available on

D.O. Neslund 02/25/2020

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