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Mustard Sauce
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Dipping sauce for Asian appetizers


Serves/Makes:Makes 1 cup

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

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