Hot Chinese Mustard

  • 4 tablespoons Chinese dry mustard
  • 2 tablespoons Water
  • 2 tablespoons Rice vinegar
  • 4 tablespoons Pickled ginger liquid
  • 1 Lemon, juiced
  • Pinch turmeric
  • 1 tablespoon Sugar
  • 1 Egg yolk*
  • 1 tablespoon Chile oil
  • 1 tablespoon Sesame oil
  • 1 cup Peanut oil
  1. In a bowl, combine all the ingredients except the oil. Stir until well blended. 
  2. Slowly whisk in the peanut oil until emulsified. 
  3. Refrigerate, covered until needed.
*Please note that there is a slight risk of salmonella poisoning using raw or undercooked eggs. This isn't unique to this recipe. Use fresh eggs only and don't dribble the egg contents over the exterior of the shell.