![]() This sauce should be eaten the same day it is made.įood and Drink in Medieval Poland : Rediscovering a Cuisine of the Past by Maria Dembiñska. Pour into a bowl, stir in pepper, and serve at room temperature. Pour into a blender and puree until it attains the thickness of a pesto. ½ cup (125 ml) prepared Dijon-style mustard (grainy type)Ĭombine the mustard, honey, wine, and olive oil in a mixing bowl. 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.įrom Food and Drink in Medieval Poland comes a colorful sauce… Green Mustard Sauce. ![]() Creating palate tempting dishes using the best they employers could afford. Medieval chefs were not just cooks tossing food on sops, but they were artists. ![]()
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