Rating: 4.17 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

The Martha Stewart Show, April Spring 2007

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes enough for 12 egg rolls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews (2)

6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
08/02/2012
Definitely too salty. Next time I plan on using 1 can of chicken broth and only 1 tbsp of salt for the chicken and then for the cabbage mixture 1 tbsp of kosher salt I didn't have any red chili's so I used 1 1/2 tbsp of red pepper flakes so it was plenty spicy. I added some chopped carrots. I'll bake them next time too. I froze them right away for a healthy snack around 3pm. Microwave for a minute then put in your toaster oven or broiler for 5 minutes.
Rating: Unrated
10/03/2008
really delicious and complementary to the chicken and shrimp egg roll recipe. not very spicy even though there is chinese mustard involved.