The Stewpot Recipe Gallery
[Byzantine] Mustard Sauce
Eirene Tzismiskina Kontostephanina
[Sauce for fish]
Hierophile, 13th century
For fresh fish, one should use, as it has been indicated
for the month of June, all those that have delicate flesh, and these may
be seasoned with a mustard sauce... [Master Demetrios, Byzantine
3 Tbsp. Ground mustard seed
2/3 c. white wine vinegar
2 large garlic cloves, minced
3/4 cup olive oil
Whisk all ingredients together; serve over fish.
Demetrios speculates that these ingredients might approximate
a Byzantine mustard sauce. This is very thin, a vinaigrette. I made it
a bit "thicker" by increasing the mustard from 1 teaspoon to 3 tablespoons.
The result is a vinaigrette that remarkably retains an emulsion for a very
long time. Must be something in the mustard seed. The extra mustard
gives the sauce quite a bit of heat, which tends to grow upon the tongue
as the vinegar is washed away. Beware!
Demitrios says that the mustard sauce to which Hierophile refers might
also be something like a modern Hollandaise sauce.
Master Demetrios, Byzantine Cuisine.
Date Of Redaction