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Hot Mustard Sauce




Source of Recipe


Emeril Lagasse






List of Ingredients



• 1/3c. dry Chinese hot mustard
  
• 1/4c. water
  
• 3T. rice vinegar
  
• pinch of salt
  






Instructions



1. Put the mustard in a small bowl and slowly drizzle in the water, whisking to make a thin paste.
   
2. Add the vinegar and salt and whisk well to blend. Set aside until needed.
   
3. The sauce can be refrigerated in an airtight container for up to one week. Stir well before serving.