Does anyone have the Chinese Restaurant recipe for the red dipping sauce provided with the hot yellow mustard?
December 26, 2009 by
Filed under Yellow Mustard
I’ve tried ketchup and corn syrup. I’ve tried ketchup, corn syrup and horseradish, which made a passable cocktail sauce. Something’s missing. I make really good homemade BBQ pork and the yellow mustard is no problem, but how I long for the red sauce!
It’s sweet and sour sauce and here’s an awesome and simple recipe!
Dads Sweet & Sour Sauce
Don Herzog, Dave’s Dad
1 c. sugar
1 c. rice vinegar(substitute apple cider vinegar)
¼ c. catsup
1 Tbs. Worcestershire sauce
1 Tbs. corn starch + 2Tbs. water, mixed together
In a small sauce pan, add all ingredients except for corn
starch and water mixture. Bring to a simmer add corn starch mixture, stirring consistently to thicken. Serve warm.
well its called sweet and sour sauce, so try googling it.
it could be sweet sour sauce , or red chilli sauce
Try looking for a recipe that contains pineapple juice and vinegar…I’d google it until you find one that looks like what you get.
Most chinese restaurants make their own and they differ from east to west coasts.
You can find it in the chinese section of your grocery store, but look for sweet and sour sauce instead of plum sauce.
Potstickers Dipping Sauce Recipe
INGREDIENTS:
* 4 tablespoons soy sauce
* 1 teaspoon sesame oil
* 1 tablespoon Chinese red rice vinegar
* 2 teaspoons ginger, minced
* 2 teaspoons fresh cilantro leaves, chopped, or chopped green onion
PREPARATION:
Combine all the ingredients. For best results, prepare ahead of time to allow the flavors to blend. Store in a sealed container in the refrigerator until ready to use. (Use within 3 to 4 days). Serve with potstickers.
Hot Mustard Dip Recipe
INGREDIENTS:
* 3 teaspoons dry mustard powder (Colman’s is good)
* 3 teaspoons cold water
PREPARATION:
Mix the cold water into the dry mustard powder to form a paste. Let sit for 10 – 15 minutes to allow the mustard to reach its most pungent state, and serve immediately. (If not using immediately, refrigerate in a closed container).
To make a larger amount, follow the same instructions, keeping the ratio of dry mustard to water constant.