2 tbsp butter
2 tbsp flour
1 cup white wine
1 cup buttermilk
3 tbsp honey mustard
1 salt, pepper
Directions
Put butter in top of double boiler. When butter is melted, add flour
to form a roux, then add wine, buttermilk and mustard. Stir until
mixture comes to desired consistency. If sauce is too thick, add a
little milk (or water). Season to taste.
Servings: 2 cups
Ann's Honey-Mustard Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into distant history, in fact as far back as early Egypt, and possibly even further. Interesting though that is, in the main part, these early cook books were just simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to historians is a series of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, main course and afters, something we still use today. Aspicius recounts how the cooks of Roman times used a wide range of herbs, including a few that are still present in modern kitchens like thyme, rue and asafoetida. During the next few hundred years, the powerful and rich strove to offer the most exotic meals, and because of this cooks and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that formal cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the 1900s, cookbooks are greatly in demand mostly as a result of higher levels of literacy, more free time and having more money. Like it or not, the introduction of TV gave us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Ann's Honey Mustard Sauce recipe.
