Roman (Inspired) Mustard


Here is another recipe inspired by biblical times and by Roman cookery.  It is a variation on Apicius, and an amalgamation of features of several modern adaptions. It is a nice sauce.  It is a little too strong a taste to use with the Honey Almond Fish  (for my liking) but could be used if you prefer the stronger flavour.  It is good with leeks and as a general condiment, however.


  • 1 cup  Mustard seeds
  • 1/4 Cup Pine nuts
  • 2 cloves Garlic
  • 2 tsp Salt 
  • 1 Cup Water
  • 1/2 Cup Wine Vinegar

Grind mustard seeds, pine nuts, salt, and garlic in food processor or mortar.  Poor water onto the ground mixture and let stand for 15 minutes, then mix in vinegar.  Place into a covered jar (not air tight) for 24 to 36 hours.

Remember this can used as both a condiment and as a cooking ingredient. Let me know how it works out.


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