1 tbsp crushed, toasted sesame seeds
3 tbsp dry mustard
2 tbsp hot water
3/4 cup soy sauce
1/4 garlic clove, crushed
3 tbsp heavy cream, whipped
Directions
Preheat oven to 350 degrees. Place sesame seeds in flat pan in oven to
toast. (about 10 - 15 minutes) Mix mustard and water in a small
mixing bowl until it forms a paste. Place in blender with sesame
seeds, soy sauce and garlic. Blend at high speed for about 1 minute.
Remove and stil in whipped cream.
Servings: 1 cup
Benihana's Magic Mustard Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Food historians have tracked the existance of recipes back into distant history, at least as far back into recorded history as early Egypt, and possibly even further. In practice though, sadly, these ancient records were just very basic hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe in existence, according to food historians is a collection of clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. During Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes enjoyed by wealthy Romans. He tells us how the meals of wealthy Romans were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient cooks made use of a good variety of herbs, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. As our culinary historical trip moves on a few more years we have a couple of interesting books which appeared in the 1300s - a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the spicy food that is served today, but rather accounts of the types of food enjoyed by the upper classes of that time. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab countries, including spices such as coriander, basil and rosemary. These new culinary innovations led to an outbreak in cookery books, the majority of which still exist in private cookery archives. During the succeeding few hundred years, the wealthy families of Europe competed with each other to serve up the most extravagent meals, and as a consequence, chefs and their recipes could command a high salary. Notwithstanding that, it was during the 1800s the formal cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, recipe books were in high demand, mostly as a result of more people being able to read, more spare time and having more money to spend. |
We hope you enjoy this Benihana's Magic Mustard Sauce recipe.
