Chinese Hot Mustard

posted by Southern 09-13-98 6:21 PM


1 cup dry mustard
3/4 cup water

Mix ingredients in a small bowl. Transfer to a jar with a tight-fitting lid. Age in a cool dark place for 2 weeks.

Refrigerate. A nippy tradition for dipping egg rolls or fried shrimp. Makes 1 cup.

TIP: For the nippiest Chinese Hot Mustard, eliminate the aging period and serve or refrigerate immediately.

SOURCE: Helene Sawyer, "Gourmet Mustards: How to Make and Cook with Them" (Culinary Arts Ltd, 1994)
ISBN #0-914667-07-6

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