Hot Chinese Mustard Sauce

Photo: flickr user avlxyz

Ingredients

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

1 pch turmeric

1 tablespoon sugar

1 tablespoon chili oil

1 tablespoon Asian sesame oil

1 cup peanut oil

Preparation

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.

Comments: 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)