Chinamoonmustardsauce Recipes

CHINESE RESTAURANT STYLE HOT MUSTARD

It's so easy to whip up your very own Chinese hot mustard! Simple and uncomplicated, with no cooking needed. This can be diluted further with the addition of more water. White pepper is optional, but adds extra kick. Store remaining mustard in the refrigerator.

Provided by Lorraine Pierce

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 8

Number Of Ingredients 3

Chinese Restaurant Style Hot Mustard image

Steps:

Whisk mustard, water, and white pepper together in a bowl.

Nutrition Facts : Calories 24.4 calories, Carbohydrate 1 g, Fat 1.6 g, Fiber 0.2 g, Protein 1.4 g, Sodium 0.3 mg

Ingredients

¼ cup dry mustard
3 tablespoons cold water
⅛ teaspoon ground white pepper

MUMBO SAUCE - D.C.'S FAMOUS SWEET & SOUR SAUCE

Apparently, this sweet-and-sour condiment came to Washington D.C. via Chicago, where it somehow became a staple in Chinese take-out restaurants served as a condiment with fried chicken wings, among other things. This is my version.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 30m

Yield 8

Number Of Ingredients 10

Mumbo Sauce - D.C.'s Famous Sweet & Sour Sauce image

Steps:

Place tomato paste, ketchup, sugar in a saucepan. Pour in pineapple juice, white vinegar, lemon juice, and honey into the pan. Add soy sauce, grated ginger, and cayenne pepper. Whisk together thoroughly. Place pan over medium-high heat. As soon as mixture starts to bubble, reduce heat to medium-low and simmer, whisking occasionally, until mixture has thickened slightly, about 10 minutes.
Remove pan from heat; allow to cool about 10 minutes or so. Pour sauce through a fine strainer to eliminate solids.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 40.5 g, Fat 0.3 g, Fiber 1.8 g, Protein 1.9 g, Sodium 617.8 mg, Sugar 35.7 g

Ingredients

1 (6 ounce) can tomato paste
⅔ cup ketchup
⅔ cup white sugar
1 cup pineapple juice
1 cup distilled white vinegar
1 lemon, juiced
¼ cup honey
2 tablespoons soy sauce
1 ½ tablespoons freshly grated ginger
1 teaspoon cayenne pepper

CHINA MOON MUSTARD SAUCE

This isn't your usual Chinese restaurant mustard sauce! This is a silky sauce lush with the flavors of toasted sesame oil and Dijon mustard! Wonderful with cold roast beef, lamb and chicken dishes. Spread on steamed fish and foods off the grill. Great on cheese sandwiches! It will keep indefinately in the fridge. Adapted from the China Moon cookbook.

Provided by Sharon123

Categories Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 5

China Moon Mustard Sauce image

Steps:

Whisk all ingredients together until well blended.
Store in clean glass jar in refrigerator. If sauce separates, just whisk it to emulsify.
Wonderful with cold roast beef, lamb and chicken dishes. Spread on steamed fish and foods off the grill. Great on cheese sandwiches!

Nutrition Facts : Calories 568.3, Fat 58.4, SaturatedFat 7.9, Sodium 1981.4, Carbohydrate 10.8, Fiber 4, Sugar 4.6, Protein 4.9

Ingredients

1/2 cup Dijon mustard
1/4 cup toasted sesame oil
3 tablespoons unseasoned rice vinegar
1/4 teaspoon sugar
1 pinch sea salt

CHINA MOON SAUCE

Make and share this China Moon Sauce recipe from Food.com.

Provided by Auntie Jeams

Categories Szechuan

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

China Moon Sauce image

Steps:

stir until sugar dissolves.

Ingredients

3 tablespoons rice wine or 3 tablespoons dry sherry
2 tablespoons light soy sauce
2 tablespoons sugar
1 1/2 tablespoons hoisin sauce
3/4 teaspoon sesame oil

CHINESE-STYLE MUSTARD SAUCE

Cindy Pawlcyn serves this dipping sauce with her Mongolian Pork Chops at her Mustards Grill restaurant in Yountville, California.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Chinese-Inspired Recipes

Yield Makes about 2 cups

Number Of Ingredients 5

Chinese-Style Mustard Sauce image

Steps:

Place sugar and mustard in the top of a double boiler, and whisk to combine. When well combined, whisk in egg yolks and vinegar. Cook over simmering water, stirring occasionally, until thick enough to form ribbons when drizzled from a spoon, 10 to 15 minutes. Remove from heat, and allow the mixture to cool. When cool, fold in the creme fraiche. Refrigerate in an airtight container until ready to use.

Ingredients

1/2 cup sugar
1/4 cup Coleman's mustard powder
2 large egg yolks
1/2 cup red-wine vinegar
3/4 cup creme fraiche, or sour cream

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