KCB 11.22: Mustard Sauce
Mustard Sauce
This combination of dry mustard and sour cream can be served as a dip with raw salad vegetables or as an accompaniment to Vegetables Fritters (Pakoras).
• PREPARATION TIME: 15 minutes
• YIELD: About 2 cups (500 ml)
• YIELD: About 2 cups (500 ml)
• 6 teaspoons (30 ml) prepared mustard powder
• 2 tablespoons (40 ml) cold water
• 2 cups (500 ml) sour cream
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 tablespoon (20 ml) minced fresh parsley
• 2 tablespoons (40 ml) cold water
• 2 cups (500 ml) sour cream
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 tablespoon (20 ml) minced fresh parsley
1. Combine the mustard and the cold water in a small bowl and set aside for 15 minutes.
2. Combine the sour cream, mustard paste, and all the other ingredients. Mix well and serve chilled, or at room temperature.
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