Egg Roll Dipping Sauce
Serve this delicious dipping sauce with Chicken 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
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.