Recipe by cookiedog
This is the dipping sauce for Surefire Siu Mai although it could be used for just about anything. It is not hot like Chinese Hot Mustard but it does end with just a little zing. We love this sauce! Recipe is from Martin Yan's Chinatown Cooking. It can be stored in the refrigerator up to a week but should be brought to room temperature before serving. Recipe does not include the 30 minutes to let the flavors marry in the time estimate.
- 4 teaspoons mustard powder
- 4 teaspoons distilled white vinegar
- 1⁄4 cup soy sauce
- 2 tablespoons honey
- 2 teaspoons honey
- 2 teaspoons rice vinegar
- 1 teaspoon chili sauce
Directions See How It's Made
- Stir together mustard powder and distilled white vinegar in a small bowl until smooth.
- Add soy sauce, the 2 tablespoons plus 2 teaspoons honey, rice vinegar, and chili sauce. Whisk until smooth. Let stand at room temperature for 30 minutes to let the flavors develop.