Prep 5 mins
Cook 8 hrs
Similar to the mustard sauce in Chinese restaurants. A little of this goes a long way.
- Combine mustard and sugar; stir in water and oil. Let stand 8 hours before serving. Stor in fridge.
I was given the dry ground mustard, by the owner of a Chinese restaurant. He told me just to add vinegar to consitency that I liked. If it is too hot...add some water with the vinegar.