Chinese-Style Mustard Sauce
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Credit: Cindy Pawlcyn, Executive Chef, Cindy’s Backstreet Kitchen, St. Helena, Calif.
The National Culinary Review, July/August 2010
¼ cup sugar
2 T. Colman’s mustard powder
1 large egg yolk
¼ cup red wine vinegar
6 T. crème fraîche or sour cream
Method: In double boiler, combine sugar and mustard; whisk to blend thoroughly. Whisk in egg yolk and red wine vinegar. Whisking constantly, cook until mixture is thick enough to ribbon. Cool. Add crème fraîche or sour cream.
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