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Recipe Summary
Yield: Makes about 2 cups
Ingredients
Ingredient Checklist
1/2 cup sugar
1/4 cup Coleman’s mustard powder
2 large egg yolks
1/2 cup red-wine vinegar
3/4 cup creme fraiche, or sour cream
Gallery
Recipe Summary
Yield: Makes about 2 cups
Gallery
Recipe Summary
Yield: Makes about 2 cups
Recipe Summary
Yield: Makes about 2 cups
Yield: Makes about 2 cups
Makes about 2 cups
Ingredients
Ingredients
- 1/2 cup sugar
- 1/4 cup Coleman’s mustard powder
- 2 large egg yolks
- 1/2 cup red-wine vinegar
- 3/4 cup creme fraiche, or sour cream
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chinese-Style Mustard Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chinese-Style Mustard Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
