Chinese Mustard Sauce
Yield 6 servings
Ingredients
1/4 cup sugar
2 tablespoons mustard powder
1 egg yolk
1/4 cup red wine vinegar
1/3 cup sour cream
| 1 | In the top of a double boiler, over simmering water, whisk together the sugar and mustard. |
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| 2 | Whisk in the egg yolks and vinegar. |
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| 3 | Cook, stirring occasionally, for 10 minutes, until thick. |
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| 4 | Remove from the heat and allow to cool. |
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| 5 | When cool, fold in the sour cream. Refrigerate until ready to use. |
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