Ingredients
8 tbsp onion -- grated
8 tbsp vinegar
4 tbsp dijon or dusseldorf mustard
8 hard
4 tbsp cream
6 tsp sugar
8 tbsp vegetable oil
1 egg yolks -- cooked
Directions
Combine the ingredients and use.
Yields 1 Cup.
Recipe By : Joel Ehrlich
Servings: 1 servings
Cold Mustard Sauce For Meats & Fish Recipe brought to you by Recipe Ideas
Categories: Fish; Meat; Sauce; Seafood
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into ancient history, in truth as far back as ancient Egypt, and possibly even further. Interesting though that maybe, mostly, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are some clay tablets in the Sumerian language describing 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 those who drank it feel wonderful. Moving on, we have two books which date from the 1300s - one book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the curry that is served today, but rather recipes for the types of food eaten by the upper classes. Later, in the 15th century, knights returning from the crusades brought us many new spices and herbs from the East, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for an eruption in manuscripts on cooking, some of which still exist in private libraries. During the following few centuries, the rich families of the West tried to offer the most exotic meals, and as a result chefs and their recipes were highly sought after. Even so, it was during the 19th century that formal cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes common in their social group. By the advent of the 1900s, cooking publications were starting to become popular mostly due to increased literacy, increased leisure time and being a little richer. Like it or not, the introduction of TV brings us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Cold Mustard Sauce For Meats & Fish recipe.
