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Red Mustard Sauce (Sinapeum Rubeum)

A home-style Red Mustard Sauce (Sinapeum Rubeum) made with Yellow Mustard Flour, Cider Vinegar, White Grape Juice, Zante Currants, and Dates Pitted. Serves 1. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 3/4 cup
• 1/4 cup
• 2 tbsp
• 4
• 1
• 1/4 tsp
• Salt

Method (preview)

1. 1

   Combine the two liquids and stir; set aside.

2. 2

   You may need to add a little of the liquid to loosen it.

3. 3

   When ground, turn out into the mustard in large mixing bowl and add salt and add 3/4 of the liquid.

4. 4

   Stir with a spoon or whisk until smooth.

5. 5

   Pass this mixture entirely through a fine mesh sieve.

6. 6

   Let stand covered overnight. Stir in more vinegar/juice liquid to desired consistency. Age two weeks to mellow.