Title: Chinese Mustard
Categories: Five, Oriental, Sauces, Condiments, Wine
Yield: 1 Cup
1/2 c Powdered mustard (Colman's)
1/2 c Water
1/4 c White wine
1 ts Sesame oil
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.
