Hot Chinese Mustard Sauce Recipe - Cooking Index
Hot Chinese Mustard Sauce Recipe - Cooking Index
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)
Courses: Sauces| 2 tablespoons | 30ml | Chinese dry mustard |
| = (or Colman's English Mustard Powder) | ||
| 2 teaspoons | 10ml | Water |
| 2 tablespoons | 30ml | Rice wine vinegar |
| 1/4 cup | 59ml | Pickled ginger liquid |
| Juice of 1 lemon | ||
| 1 | Turmeric | |
| 1 tablespoon | 15ml | Sugar |
| 1 tablespoon | 15ml | Chili oil |
| 1 tablespoon | 15ml | Asian sesame oil |
| 1 cup | 237ml | Peanut oil |
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.
This recipe yields ?? cups.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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