Guest guest Posted August 28, 2006 Report Share Posted August 28, 2006 The first (dry mustard and water) *is* what is typically served in the jar or dish on the table at Chinese restaurants. The second, *sounds* like it may be similar to what is in those small packets at the chain type, or small take out places. Personally, I never have liked those packets, to sweet and vinegary! Thia On 8/28/06, genny_y2k <genny_y2k wrote: > > I found two recipes for Chinese Hot Mustard..One is simply adding equal > amounts of cold water to dry mustard powder. Let set for apx. 15 min. > and serve as a dipping sauce. > > The second recipe is as follows: > 1/2 cup dry mustard powder > 4 teaspoons cold water > 4 tablespoons vinegar > 2 teaspoons sugar(or to taste) > > Slowly add cold water to dry mustard until fully moistened . Wait 15 > minutes then stir in vinegar and sugar. Allow to set another 15 minutes > to let ingredients blend. Serve as a dipping sauce. > > Store unused hot mustard in a covered jar in the fridge > > > > Quote Link to comment Share on other sites More sharing options...
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