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Hot Mustard Sauce 1

chinese, ethnic, sauces

3 tablespoon dry mustard
2 tablespoon peanut oil
2 tablespoon water
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup water
1/4 cup distilled white vinegar

COMBINE MUSTARD AND OIL IN A SMALL BOWL SLOWLY ADD 2 TABLESPOONS WATER AND STIR TO FORM A SMOOTH PASTE, SET ASIDE COMBINE SUGAR, CORNSTARCH, AND VINEGAR IN A SMALL SAUCEPAN, OVER A LOW FLAME HEAT AND STIR, UNTIL THICKENED GRADUALLY ADD TO MUSTARD MIXTURE AND STIR UNTIL BLENDED COVER AND CHILL SERVE AT ROOM TEMPERATURE

Yield: 8 servings

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