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1 cup
.Easy
Published 1982
I loathe most Chinese mustard sauces, with their raw, strong bite. The culprit is dry mustard, which is almost always harsh and bitter. Here instead is a smooth and tingly East-meets-West mustard sauce, flavored by sesame oil and Dijon mustard. It is a superb garnish for an endless variety of foods, from hot Chinese meatballs to Jewish corned-beef-on-rye.