Green Mustard Sauce

Medieval chefs were not just cooks tossing food on sops, but they were artists. Creating palate tempting dishes using the best they employers could afford. Often the historical households accounts show that the vast bulk of the expenses were in acquiring exotic spices, herbs, and fresh meats from a distance.
From Food and Drink in Medieval Poland comes a colorful sauce… Green Mustard Sauce.

½ cup (125 ml) prepared Dijon-style mustard (grainy type)
¼ cup (60ml) honey
¼ cup (60ml) red Hungarian wine*
2 tbsp olive oil (Greek if available)
½ tsp anise seed ground to a powder
½ tsp salt
2 cups chopped parsley leaves
1 tsp course ground pepper

Combine the mustard, honey, wine, and olive oil in a mixing bowl. Add anise and salt, then the parsley. Pour into a blender and puree until it attains the thickness of a pesto. Pour into a bowl, stir in pepper, and serve at room temperature. This sauce should be eaten the same day it is made.
It goes well with beef, pork or chicken.

Food and Drink in Medieval Poland : Rediscovering a Cuisine of the Past by Maria Dembiñska. Translated by Magdalena Thomas. Revised and Adapted by William Woys

  • If Hungarian red wine is unavailable use any available sweet red wine.

  • D.O. Neslund 02/27/2020
  • 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

    Summertime Cerulean Blue Sauce

    From Maestro Martino comes a delightful summertime sauce, Sapor celeste de estate. As Medieval cooking was seasonal many recipes were only available when plants were in season. For this recipe Maestro Martino uses Blackberries .

    Take some wild blackberries that grow in the hedgerows and some thoroughly pounded almonds1, with a little ginger. And moisten these things with verjuice and strain through a sieve.

    1 qt. (1 lt) blackberries
    1/3 cup (50gr) unblanched almonds
    2/3 cup (150 gr) verjuice2 or a mixture of 2 parts cider vinegar and 1 part water
    1/4″ (½ cm) peeled and sliced ginger

    Puree the blackberries in a food processor or blender, the strain the juice, pressing to extract as much liquid as possible.
    In a mortar or blender grind the almonds and ginger, mix in the blackberry juice.
    Add the verjuice and strain once more. Sauce will turn blue with the interaction with the air.
    Season to taste
    Goes well with chicken, veal, or other white meat.

    1 ground into a flour
    2 verjuice is the juice of unripened grapes

    The Medieval Kitchen: Recipes from France and Italy, by Odile Redon, Françoise Sabban & Silvano Serventi. Translated by Edward Schneider. Available on

    D.O. Neslund 03/01/2020