Served with egg rolls and dim sum at Chinese restaurants, hot mustard sauce is made by grinding mustard seeds, mixing them with water, and letting them rest for a few minutes. Its sharp, nose-tingling heat balances rich fried foods.
Mix the mustard seeds with cold water and let them soak for 20 minutes.
Blend the soaked seeds into a smooth paste.
Let the paste rest at room temperature for 10 more minutes so its sharp heat can develop.
Stir in the vinegar and salt until ready to serve.
Do not use hot water when making the sauce; the heat can dull the mustard’s sharpness.
Sosu hazırlar hazırlamaz servis ettim, acılığı çok hafif kalmıştı; 10 dakikalık dinlendirmeyi atladığım için keskinliği tam açığa çıkmamış, bir dahaki sefere en az yarım saat bekleteceğim.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
