Russian mustard is particularly pungent. The name comes from the verb gorchit’, ‘to have a bitter taste’. The addition of sugar relieves the bitterness, but the piquancy of the mustard remains intact. Use it sparingly!
Ingredients
4 tablespoons powdered dry mustard (Coleman’s is good)
1 teaspoon vegetable oil
3 tablespoons sugar
2 teaspoons water
Pinch of salt
6 tablespoons boiling water
3 teaspoons freshly squeezed lemon juice
Method
In a small bowl combine the mustard powder and the 2 teaspoons water to make a paste. Slowly pour the 6 tablespoons boiling water over the paste and leave to sit for 15 minutes. Then pour the water off.
Stir in the remaining ingredients until the mustard is smooth. Store in the refrigerator.