Egg Roll Dipping Sauce
Serve this delicious dipping sauce with
Chicken and Shrimp Egg Rolls, two recipes courtesy of Michael Schulson.
The Martha Stewart Show, April Spring 2007
Yield Makes enough for 12 egg rolls
- 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.
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