Chinese Hot Mustard Sauce
Careful! The more you stir this the hotter it becomes. This is especially good
with egg rolls or shrimp puffs.
- 4 teaspoons dry mustard
- Place dry mustard in a small container. Add just enough water to make a medium
paste, stirring constantly.
- Refrigerate for 1 hour before using.
Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
>> Asian Recipes