Gorchichnyi Sous (Russian Mustard Sauce)
Prep 15 min Total 12 hr
Gorchichnyi Sous (Russian Mustard Sauce) - kvalifood.com
A sharp, pungent mustard condiment from Russia. Unlike French or English mustard, the Russian version uses a distinctive triple boiling-water wash that removes raw bitterness while preserving intense heat. The result is aggressively hot mustard, served with pelmeni, cold meats, or fish.
Makes ca. 300 ml
Ingredients
- 100 g dry mustard powder
- 375 ml boiling water, used in three portions
- 2 tbsp cold water
- 50 g granulated sugar
- 3 tbsp white vinegar
- 2 tbsp neutral vegetable oil
- 1/2 tsp fine salt
Directions
Combine mustard powder and cold water in a bowl. Stir into a thick, stiff paste, smoothing the surface with a spatula.
Gently pour 125 ml (1/2 cup) boiling water over the paste without stirring. Let the water sit on top and cool to room temperature. Carefully pour off the water.
Repeat the boiling water wash two more times (125 ml each), cooling and draining each time. This triple wash removes raw bitterness while preserving the mustard’s heat.
After the final drain, whisk in sugar, vinegar, oil, and salt until smooth. Transfer to a clean jar with a tight-fitting lid. Refrigerate overnight (minimum 12 hours) before using.
Keeps refrigerated for 2-3 weeks.
Notes
Use good-quality dry mustard powder. Colman’s works well; generic yellow mustard powder may lack pungency.
For a spiced variation: steep 2 star anise, 1/2 tsp each ground cloves, nutmeg, cardamom, and black pepper in 2 tbsp boiling water. Remove star anise and blend the spice liquid into the finished mustard.
Lemon juice can replace vinegar for a slightly brighter flavor. Honey can replace sugar for a rounder sweetness.
Serve with pelmeni (Siberian dumplings), cold meats, broiled fish, or vegetable soups.
See Also
Adjika (Russian-Style)
Sauce Chasseur (Hunter's Sauce)
Aioli (Traditional Provencal Garlic Emulsion)
Bearnaise Sauce
