Most Chinese mustard sauces are made with dry mustard and flavored with sesame oil and chile oil. Barbara Tropp (The Modern Art of Chinese Cooking) recommended replacing the dry mustard with Dijon (specifically Maille brand) for a truer mustard flavor. Ms. Tropp used a sauce similar to this one for a number of cold salads (some with chicken, others with duck) and as a dipping sauce for fried pork balls. Dipping sauce keeps indefinitely in the refrigerator, but it is better if the fresh cilantro is added shortly before serving. For homemade Chinese-Style Chile Oil.