Food & Cooking Recipes Recipes by Region Chinese-Inspired Recipes Chinese-Style Mustard Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Cindy Pawlcyn serves this dipping sauce with her Mongolian Pork Chops at her Mustards Grill restaurant in Yountville, California. Ingredients ½ cup sugar ¼ cup Coleman's mustard powder 2 large egg yolks ½ cup red-wine vinegar ¾ cup creme fraiche, or sour cream Directions 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. Rate it Print