Hot Chinese Mustard Sauce
By: Anonymous
Published: Tuesday, December 15, 2009 - 2:45pm

Ingredients




2 tablespoons Chinese dry mustard
(or Colman"s English Mustard Powder)
2 teaspoons water
2 tablespoons rice wine vinegar
1/4 cup pickled ginger liquid
Juice of 1 lemon
1 pch turmeric
1 tablespoon sugar
1 tablespoon chili oil
1 tablespoon Asian sesame oil
1 cup peanut oil

Preparation

1 In a bowl, combine all the ingredients except the peanut oil. Stir until well blended. Slowly whisk in the peanut oil until emulsified. Set aside until needed. This can be prepared up to 1 week ahead. 2 Comments: Chinese mustard is fiery hot, so I moderate its power by creating a simple sauce which can be used in all sorts of ways. My favorite is with spring rolls. (See separate recipe)