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Chinese-Style Mustard Sauce

Cindy Pawlcyn serves this dipping sauce with her Mongolian Pork Chops at her Mustards Grill restaurant in Yountville, California.

  • yield: Makes about 2 cups

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

  1. Step 1

    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.

Source
Martha Stewart Living, December 2002