posted by Southern 09-13-98 6:21 PM
CHINESE HOT MUSTARD
1 cup dry mustard
3/4 cup water
Mix ingredients in a small bowl. Transfer to a jar with a tight-fitting
lid. Age in a cool dark place for 2 weeks.
Refrigerate. A nippy tradition for dipping egg rolls or fried shrimp.
Makes 1 cup.
TIP: For the nippiest Chinese Hot Mustard, eliminate the aging period and
serve or refrigerate immediately.
SOURCE: Helene Sawyer, "Gourmet Mustards: How to Make and Cook with Them" (Culinary Arts Ltd, 1994)
ISBN #0-914667-07-6