* Exported from MasterCook *
Chinese Mustard Sauce
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
3/4 cup dijon mustard
3 tablespoons chile oil
1 tablespoon chinese black vinegar -- or balsamic vinegar
3 tablespoons finely chopped cilantro
Combine all the ingredients 1 or 2 hours before servings.
Yields 1 cup (16 one-tablespoon servings).
Most Chinese mustard sauces are made with dried mustard and flavored with sesame oil and chile oil. Barbara Tropp (The Modern Art of Chinese Cooking) recommends replacing the dried mustard with Dijon (specifically Maille brand) for a truer mustard flavor. Ms. Tropp uses a sauce similar to this one for a number of cold salads ... and as a dipping sauce for fried [favorite] balls. Dipping sauce keeps indefinitely in the refrigerator, but it is better if the fresh cilantro is added shortly before serving.
Cuisine:
"Chinese"
Source:
"Sauces: Classical and Contemporary Sauce Making by James Peterson, John Wiley & Sons, 1998"
S(Formatted by Chupa Babi):
"Aug 2009"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 31 Calories; 3g Fat (83.8% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 141mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 1074 0 0
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