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Egg Roll Dipping Sauce

Serve this delicious dipping sauce withChicken and Shrimp Egg Rolls, two recipes courtesy of Michael Schulson.

  • Yield: Makes enough for 12 egg rolls

Source: The Martha Stewart Show, April Spring 2007


  • 2 tablespoons Chinese mustard
  • 1 large egg yolk
  • 1/4 cup unseasoned rice vinegar
  • 2 tablespoons sugar
  • 1/2 cup grapeseed oil


  1. In a medium bowl, mix together mustard, egg yolk, vinegar, and sugar. Slowly pour in oil while continuing to stir, forming an emulsion. Serve with egg rolls.


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