Wolfgang Puck BFPR0007 - Manual (Page 27)

52
Hot Chinese Mustard Sauce
Chinese mustard is fiery hot, so I moderate its power by creating a
simple sauce which can be used in all sorts of ways. My favorite is
with spring rolls. (See separate recipe in Appetizers, Salads &
Entreés section)
Makes 1 1/2 cups
INGREDIENTS
2 tablespoons Chinese dry mustard
(or Colman’s English Mustard Powder)
2 teaspoons water
2 tablespoons rice wine vinegar
1/4 cup pickled ginger liquid
Juice of 1 lemon
Pinch of turmeric
1 tablespoon sugar
1 tablespoon chili oil
1 tablespoon Asian sesame oil
1 cup peanut oil
METHOD
1 In your food processor with the Processing Blade attached, combine
all the ingredients except the peanut oil. Pulse until well blended.
Turn processor on and slowly add the peanut oil until emulsified. Set
aside until needed. This can be prepared up to 1 week ahead.
Recipe courtesy Wolfgang Puck
51
Sauces and Dressings
HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 51