Title: Traditional Chinese Mustard Sauce
Categories: None
Yield: 1 servings

1/4 c Mustard flour; (Oriental
-Blend)
1/4 c Cold water
A few drops of sesame oil

Straight out of Chile Pepper Magazine, and I haven't tried any of them.

Yield: 1/4 cup

This mustard is great on egg rolls or cold roast pork, but the
sinus-clearing sauce will lose its potency in about a day.

#1 Mix mustard flour with water to make a thin sauce. You may vary the
amount of water to change the texture to your liking. Let stand for twenty
minutes.

#2 Stir in sesame oil. Store in the refrigerator.

Posted to CHILE-HEADS DIGEST by saundrah@mindspring.com on Aug 11, 1999,
converted by MM_Buster v2.0l.