Recipe Archives->Sauces->Red Mustard

Red Mustard Sauce  (Sinapeum Rubeum)
Serving Size: 1 tsp

1/2 cup yellow mustard flour
3/4 cup cider vinegar
1/4 cup white grape juice 
2 tablespoons zante currants 
4 large dates, pitted                
1 toast slice
1/4 teaspoon cinnamon
salt to taste

Combine the two liquids and stir; set aside.

In mortar or food processor grind mustard flour, bread, raisins,
dates and cinnamon until fine.  You may need to add a little of
the liquid to loosen it. When ground, turn out into the mustard in
large mixing bowl and add salt and add 3/4 of the liquid. Stir with
a spoon or whisk until smooth.  Pass this mixture entirely through
a fine mesh sieve.  This will make a very smooth paste and remove
fibrous material left from raisins and dates.

Let stand covered overnight.  Stir in more vinegar/juice liquid to
desired consistency.  Age two weeks to mellow.

Yield: 1 1/2 cups

Printable version: red-mustard.txt.