Chinese Hot Mustard Sauce

comments (0) August 8th, 2008     

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Ingredients:
1 cup rice vinegar or distilled white vinegar
1 cup white sugar
1/2 tsp. salt
2 Tbs. soy sauce
3 Tbs. dry mustard (see note below)
1 Tbs. cornstarch
1/2 cup cold water
1 Tbs. grated fresh gingerroot, or 1 tsp. powdered

Makes about 2 cups

Bring to a boil the vinegar, sugar, salt, and soy sauce. Mix the dry mustard and cornstarch in 1⁄2 cup cold water. If you like really hot stuff, add an extra 1⁄2 cup dry mustard made from brown seeds with a little more than 1⁄4 cup cold water. Stir in and cook until the mixture thickens.

Stir in the ginger and remove from heat. Put the mustard in a glass or ceramic container and age for two weeks at room temperature, then refrigerate.

Note: To make dry mustard, grind seeds in a coffee grinder or with a mortar and pestle. If you use a coffee grinder, grind no more than 1⁄4 cup of seeds at a time, for one minute. For each 1⁄2 cup dry mustard, grind a bit less than 1⁄2 cup seed.

Recipe by LeAnn Zotta
February 1999
from issue #19

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posted in: spices, mustard, condiment

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