Mustard Sauce

 Mustard Sauce ala Ming

1 Tbsp either Coleman’s dry mustard or Signature Ground Mustard

1 Tbsp boiling water

Let sit for a moment to allow mustard to absorb the water.  Beat with spoon (I use chop sticks).  Japanese old wives tale, if you are hot tempered, your mustard will be hot.  Adjust how thin or thick you want your sauce by adding more/less water. 

Chinese Style Hot Mustard

2 Tbsp Coleman’s dry mustard

2 Tbsp boiling water

Let sit for a moment to allow mustard to absorb the water.  Mix well.  

Add the following and mix well.

1/4 tsp salt

1 tsp Avocado oil

Cover and let rest for 10 minutes.  Taste and adjust flavor.

Chinese Style Hot Mustard 2d version

1 Tbsp Coleman’s dry mustard

1/8 tsp salt

1/8 tsp white pepper

1.5 tsp boiling water

Let sit for a moment to allow mustard to absorb the water.  Mix well.  

Add the following and mix well.

.5 tsp Avocado oil

.5 tsp rice vinegar

Cover and let rest for 10 minutes.  Taste and adjust flavor.  Vinegar makes the mustard mellower.

I believe mustards taste best freshly made.  Or at least when I was growing up we always made wasabi sauce, mustard sauce or Hawaiian chili pepper sauce just before dinner.