Ken Hom

Mustard Sauce

Preparation info

  • 2 fl oz

    • Difficulty

      Easy

Appears in
Fragrant Harbour Taste: The New Chinese Cooking of Hong Kong
Fragrant Harbour Taste

By Ken Hom

Published 1989

  • About

This yellow mustard sauce originated in the West. It has nevertheless become quite popular in Hong Kong, having been brought there by the British over a hundred years ago. Using hot water intensifies the mustard flavour. The thin film of oil prevents the sauce from crusting and keeps it smooth.

Ingredients

  • 2 tablespoons English mustard powder
  • 2 tablespoons hot water
  • 2

Method

Place the mustard powder in a small mixing bowl and gradually stir in the hot water until it is thoroughly mixed. Allow the sauce to stand for 2 minutes, then pour the peanut oil over the surface to cover. It is now ready to serve.