Description:

Dipping sauce for Asian appetizers

Source:

Driscoll

Serves/Makes:Makes 1 cup

Ingredients

• 1/4 cup (60 ml) dry mustard
• 1/4 cup (60 ml) Champagne or beer
• 1/4 cup (60 ml) honey
• 2 tbs (30 ml) dijon-style mustard
• 2 tbs (30 ml) rice vinegar
• 1/4 tsp (1 ml) salt

Preparation

• Combine all ingredients in saucepan and beat with whisk until smooth.
• Bring to boil over medium heat then reduce to low and cook for 2 minutes stirring continuously.
• Cook a little longer to increase thickness.
• Transfer to sealed storage container and refrigerate for up to two weeks.
• Serve warm or cold as dipping sauce.

Comments

Good with Drunken Pork and other appetizers. From the Chopstix cookbook, by Hugh Carpenter and Teri Sandison.