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Hot Chinese Mustard Sauce
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Combine all the ingredients in a bowl, then slowly whisk in the peanut oil.

Hot Chinese Mustard Sauce

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 Wolfgang's Spring Rolls.

  • 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
  • Pinch of turmeric
  • 1 tablespoon sugar
  • 1 tablespoon chili oil
  • 1 tablespoon Asian sesame oil
  • 1 cup peanut oil
  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.
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