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Lumbard Mustard
Lumbard Mustard (Lombardy Mustard) is a traditional Medieval recipe for a mustard sauce flavoured with vinegar and sugar and thickened with egg yolks. The full recipe is presented here and I hope you enjoy this classic Medieval version of Lumbard Mustard.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6–8
Rating: 
Tags : Sauce RecipesSpice RecipesBritish RecipesEnglish Recipes
Original Recipe
Lumbard Mustard
(from A Forme of Cury)
Take mustard seed and waisshe it, & drye it in an ovene. Grynde it drye; sarse it thurgh a sarse. Clarifie hony with wyne & vyneger & stere it wel togedre and make it þikke ynowgh; & whan þou wilt spende þerof make it þynne with wyne
Modern Redaction
Ingredients:
130g
mustard seeds
120ml white wine vinegar
1 egg, beaten
60g demerara sugar
120ml
honey
60ml dry white wine
Method:
Pre-heat an oven to 120°C and place the mustard seeds on a baking tray. Place these in an oven and leave for about 20 minutes until they have begun to turn brown. Pour the mustard seeds into a pestle and mortar and grind to a fine powder. Sift this through a coarse sieve (using the back of a spoon to force the powdered mustard through) to remove any remaining husk and collect the powdered mustard in a bowl. Add half the wine vinegar and mix to a paste. Add the remaining vinegar and transfer the mustard to a saucepan. Add the beaten egg and sugar and mix together well. On a low heat slowly bring the mixture to a boil, stirring continuously. Cook until thickened (should take about 25 minutes). Allow the mustard to cool and use for the next part of the recipe.
Place the mustard in a bowl, add the honey and mix together. Add a little wine at a time and stir this in until the mixture reaches the desired consistency (that of a thick sauce).
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
