Cindy Pawlcyn serves this dipping sauce with her Mongolian Pork Chops at her Mustards Grill restaurant in Yountville, California.
Source: Martha Stewart Living, December 2002
Yield Makes about 2 cups
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
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.