A Zingy Mustard Sauce… Delicious!

The colonial times had an interesting culinary influence on many Indian recipes. Several Bengali, Maharashtrian, Goan and South Indian dishes evolved in intriguing ways as a result of this influence. Here’s an example – a Mustard Sauce with a strong British accent.


• Dry Mustard: 1 teaspoon

• Brown sugar: 1 tablespoon

• Egg: 1

• White vinegar: 1.5 tablespoons

• Chicken stock: 1.5 tablespoons

• Salt and Pepper – to taste

Lightly beat the egg yolk. Mix it with the brown sugar and mustard. Heat in the top section of a double boiler over hot water. Place on low heat and stir. Increase the heat and add the chicken stock and vinegar – keep stirring. Add salt and pepper to taste. Remove from the heat and allow the mixture to cool slightly. Beat the egg white till it becomes stiff and fold it into the mixture. Place the mixture back on the flame and stir gently over moderate heat. After around three minutes take it off the flame. Your Mustard Sauce is ready.

It has a very different taste from the traditional Indian Mustard Sauce, known as Kasundi in Bengal. This one is ideal for adding zing to your burgers, sandwiches and pizzas. It also makes a tasty dip for chips and fries. Try it – and relive a glorious culinary past!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s