Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
This sauce can be used as a spread for sandwiches by mixing it with shredded meat, vegetables, mayonnaise etc. It can also be eaten as a side relish with any type of Roasted Meat, Chicken Turkey, Duck etc.
This sauce was an integral sauce on every Anglo-Indian table during the Christmas Season
50 grams ordinary black or brown mustard
10 grams white mustard
1 teaspoon chillie powder
2 teaspoons garlic paste
2 tablespoons sugar
Salt to taste
A small piece of Drumstick Bark
1 cup white vinegar
Grind all the above to a smooth paste.
Add a little more vinegar to make the paste into a sauce like consistency. Refrigerate and use when required.
Note: In case the drumstick bark is not available substitute with a stick of cinnamon.