Seriously, making your own hot mustard sauce is sooooo easy. There’s no reason to buy already prepared hot mustard or to save up a gabillion of the tiny take out packets in your kitchen junk drawer until you have enough to squeeze into a dish to serve up with your lumpia.
Decide how much you’re going to need and follow this simple recipe:
- 3 parts Colman’s dry mustard powder
- 1 part cold water
- A dash of soy sauce
- A dash of rice wine vinegar
- A dash of white pepper
- A drop or two of chili oil
- A drop or two of sesame oil
Mix well. Add water (if needed,) a couple drops at a time, to get to your preferred consistency. Store in a mason jar in the refrigerator for up to a week. (Heat diminishes with time.)
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