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.
Blend the ingredients until thoroughly emulsified, in the work bowl of a food processor fitted with the steel knife, in a blender, or by hand. Taste and adjust with salt. Let mellow several hours at room temperature or refrigerate overnight in a clean, airtight jar. Use at room temperature for best taste and bouquet.
Store airtight in the refrigerator. The sauce will keep indefinitely. For best consistency, whisk or return briefly to the processor or blender before each use.
© 1982 Barbara Tropp estate. All rights reserved.