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Yields one and three-quarter Cups of sauce.

Take mustard seed and waisshe it, & drye it in an ovene. Grynde it drye; sarse it thurgh a sarse. Clarifie hony with wyne & vyneger & stere it wel togedre and make it thikke ynowgh; & whan thou wilt spende therof make it thynne with wyne.

I have adapted this the easy way: instead of grinding my own mustard seed, etc., I start with commercial mustard already made with wine and vinegar, and thin it with honey and wine. This sauce goes well with either meat or fowl.

1 Cup brown mustard made with white wine
1/2 Cup honey
1/4 Cup dry white wine

1. In a bowl, stir together mustard and honey.