Title: Hot Mustard Sauce 1
Categories: Chinese Sauce Ethnic
Yield: 8 Servings

3	tb	Dry mustard
2	tb	Peanut oil
2	tb	Water
1/4	c	Sugar
1	tb	Cornstarch
1/2	ts	Salt
1/2	c	Water
1/4	c	Distilled white vinegar

COMBINE MUSTARD AND OIL IN A SMALL BOWL

SLOWLY ADD 2 TABLESPOONS WATER AND STIR TO FORM A SMOOTH PASTE, SET ASIDE

COMBINE SUGAR, CORNSTARCH, AND VINEGAR IN A SMALL SAUCEPAN, OVER A LOW FLAME

HEAT AND STIR, UNTIL THICKENED

GRADUALLY ADD TO MUSTARD MIXTURE AND STIR UNTIL BLENDED COVER AND CHILL

SERVE AT ROOM TEMPERATURE

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