Hot Chinese Mustard Sauce

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Wolfgang Puck


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2 tablespoons Chinese dry mustard (or Colman´┐Żs English Mustard Powder)

2 teaspoons Water

2 tablespoons Rice wine vinegar

1/4 cup Pickled ginger liquid

Juice of 1 lemon

Pinch of turmeric

1 tablespoon Sugar

1 tablespoon Chili oil

1 tablespoon Asian sesame oil

1 cup Peanut oil

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