China Moon Mustard Sauce Recipes
MUSTARD SAUCE
We serve this with ham on Easter Sunday. I often double this recipe. Especially when we have company over. Enjoy!
Provided by QuoVadis
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Beat egg and sugar in a saucepan over medium heat.
- Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
- Cook and stir the mixture until hot.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 25.8 g, Cholesterol 46.5 mg, Fat 2.5 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 17.6 mg, Sugar 25.1 g
CHINA MOON MUSTARD SAUCE
This isn't your usual Chinese restaurant mustard sauce! This is a silky sauce lush with the flavors of toasted sesame oil and Dijon mustard! Wonderful with cold roast beef, lamb and chicken dishes. Spread on steamed fish and foods off the grill. Great on cheese sandwiches! It will keep indefinately in the fridge. Adapted from the China Moon cookbook.
Provided by Sharon123
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Whisk all ingredients together until well blended.
- Store in clean glass jar in refrigerator. If sauce separates, just whisk it to emulsify.
- Wonderful with cold roast beef, lamb and chicken dishes. Spread on steamed fish and foods off the grill. Great on cheese sandwiches!
Nutrition Facts : Calories 568.3, Fat 58.4, SaturatedFat 7.9, Sodium 1981.4, Carbohydrate 10.8, Fiber 4, Sugar 4.6, Protein 4.9
CHINA MOON SAUCE
Make and share this China Moon Sauce recipe from Food.com.
Provided by Auntie Jeams
Categories Szechuan
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- stir until sugar dissolves.
CHINESE-STYLE MUSTARD SAUCE
Cindy Pawlcyn serves this dipping sauce with her Mongolian Pork Chops at her Mustards Grill restaurant in Yountville, California.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Chinese-Inspired Recipes
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Place sugar and mustard in the top of a double boiler, and whisk to combine. When well combined, whisk in egg yolks and vinegar. Cook over simmering water, stirring occasionally, until thick enough to form ribbons when drizzled from a spoon, 10 to 15 minutes. Remove from heat, and allow the mixture to cool. When cool, fold in the creme fraiche. Refrigerate in an airtight container until ready to use.
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