| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Sauce |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Powdered mustard |
| 1/2 |
c |
Water |
| 1/4 |
c |
White wine (to 1/2 cup) |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
Bring water to a boil; then let cool. Gradually add water to dry mustard,
stirring in a little at a time. Also slowly add wine to mustard paste until
it becomes smooth and thin. Add sesame oil and mix well with mustard. Keep
refrigerated in a tightly capped jar.
Notes: Keep stirring the mustard until it's as hot as you like it. The
longer you stir the hotter it will get.
Posted to MM-Recipes Digest V4 #204 by "Lamoureaux, Shona"
<lamoureauxs@agresearch.cri.nz> on Aug 6, 1997
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