The use of mustard dates back to Antiquity. The Greeks and Romans used it reduced to powder like pepper. In the 15th century, it was prepared by adding honey, olive oil, and vinegar to the mustard flour. Its technique was perfected in the Middle Ages in the monasteries where the introduction of verjuice developed. In the 13th century, under Saint Louis, only vinegar makers had the right to make and sell mustard. The sauce makers, for their part, incorporated it into the sauces they sold at auction in the streets and in the houses of the big cities.