Mustard was much used by the Romans and later was very popular with the Anglo Saxons. It grew locally and so was cheap. It could be used to makes sauces for meat and fish as well as dressings for salads. It helped to preserve other foods as well as having healthy properties of its own.
The sauces were generally made from a mixture of ground mustard seeds, vinegar, wine and often honey, with spices or other flavourings added according to what people liked.
They could then be stored for several weeks. Mustard’s ‘hotness’ gets less after it is mixed and kept for a few days, which may account for the strength of the sauces often made – which would be much too hot for most of us today.
The quantities below can be changed according to your taste.
60 ml (2 fl oz) water
2 tbs runny honey
30 ml (1 fl oz) prepared mustard
1/2 tsp ground cinnamon
1/8 tsp ground black pepper
60 ml (2 fl oz) white wine vinegar
 Mix the mustard if not ready prepared. (You could do it like the Anglo-Saxons and grind the mustard seeds in a pestle and mortar).
 Add the water, honey, cinnamon and black pepper.
 Mix well.
 Add half the white wine vinegar and taste.
 Add more vinegar until you like its flavour.
 Leave it in the fridge for at least an hour before using it.
 You can bottle it and keep it in the fridge for a few week.