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Wednesday, November 14, 2012

CERNER WITH 13TH C SINÂB [MUSTARD SAUCE ] RECIPE


Cedazo (sifter) Compliments of Quinta Delía
Photo by; Lord-Williams
cernir, to sift, sieve, separate, bolt, divide, distinguish, discern decide, recognize. This word was used frequently in 14th and 15th C literature with a double meaning to indicate prudence and wisdom. See cedazo. [Anón/Huici. 1966: 73:52:74:53:79:52:80:57 etc; Ibn Razīn/Granja. 1960:95:24; and Nola. 1989:xii-1:xii-2:xiiii-6 etc]


RECIPE FOR MAKING SINÂB [MUSTARD] ADAPTED BY BRIDGET COFFMAN[1] FROM HUICI’S TRANSLATION OF #80 RECETA PARA HACER SINÂB, p 57


Sinâb [Mustard Sauce]
Photo by: Lord-Williams
Ingredients

2 tbsp butter
2 tbsp flour
4 tbsp ground mustard
2 tbsp honey
2 tbsp sliced almonds, ground in a food processor
1 tbsp water
8 tbsp vinegar[2]
Dash salt

Preparation[3]

In a small saucepan, make a roué of the flour and butter. Mix in the ground mustard; it will be a crumbly paste at this point. Add all of the remaining ingredients and cook over very low heat until smooth. Remove from heat immediately and allow to cool. Store in a glass jar in the refrigerator.



[1] Published in Portcullis Newsletter of the Barony of Brendoken, Volume VII - Issue 5– June 2008. http://www.brendoken.org/pdf/portcullis_2008_06.pdf It should be noted that her recipe does not include breadcrumbs or eggs, which are included in the original recipe. 
[2] One fourth cup strong vinegar was added as this mustard is very bland compared to Nola’s mustards published on this site. See blog titled cántaro published July 26, 2012 for Nola’s recipe for “Good French Mustard Sauce” and blog titled caldera published Jun 27, 2012 for Nola’s “French Mustard.”  The addition of more vinegar also gave the mixture a creamier texture.
[3] After washing and grinding mustard seeds, the original recipe instructs to sift them. 

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