Puck drops mustard recipe
It used to be that no Chinese take-away was complete without packets of soy, plum and mustard sauce. No hot dog garnish this, Chinese mustard packs a sinus-searing punch as potent as Japanese wasabi. Here's L.A. über-chef Wolfgang Puck's 21st- century recipe (www.wolfgangpuck.com) for his incendiary mustard sauce. The fusion visionary pairs it with spring rolls or similar pan-Asian appetizers.In a mixing bowl, combine 2 tablespoons of Chinese dry mustard (or Colman's English Mustard Powder), 2 teaspoons water, 2 tablespoons rice wine vinegar, 1/4 cup of juice from a jar of pickled ginger, the juice of 1 lemon, a pinch of turmeric and 1 tablespoon each of sugar, chili oil and Asian-style sesame oil. Stir until blended. Drizzle in 1 cup of peanut oil and slowly whisk until the peanut oil emulsifies the sauce. Set aside until needed. Will keep up to a week in the fridge.