HOT CHINESE MUSTARD SAUCE
Ingredients
- 2 2 2tablespoons TABLESPOON_USVolumeChinese dry mustard (or Colman’s English Mustard Powder)
- 2 2 2teaspoons TEASPOON_USVolumeWater
- 2 2 2tablespoons TABLESPOON_USVolumeRice wine vinegar
- 1/4 .25 .25cup CUP_USVolumePickled ginger liquid
- Juice of 1 lemon
- Pinch of turmeric
- 1 1 1tablespoon TABLESPOON_USVolumeSugar
- 1 1 1tablespoon TABLESPOON_USVolumeChili oil
- 1 1 1tablespoon TABLESPOON_USVolumeAsian sesame oil
- 1 1 1cup CUP_USVolumePeanut oil
Instructions
- 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.
ABOUT THIS RECIPE
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)