Recipe#5110

Title: Chinese Mustard

From: "Lamoureaux, Shona" 
Date: Wed, 06 Aug 1997 08:45:57 +1200 

      Yield: 1 servings
    1/2 c  Powdered mustard
    1/2 c  Water
    1/4 c  White wine (to 1/2 cup)
      1 ts Sesame oil
  Bring water to a boil; then let cool. Gradually add water to dry 
mustard,
  stirring in a little at a time. Also slowly add wine to mustard paste 
until
  it becomes smooth and thin. Add sesame oil and mix well with mustard. 
Keep
  refrigerated in a tightly capped jar.
 
  Notes: Keep stirring the mustard until it's as hot as you like it. 
The
  longer you stir the hotter it will get.