Chinese Style Mustard Sauce

1. 1

   Put the sugar and mustard in the top of a double boiler and mix with a whisk.

2. 2

   When well combined, whisk in the egg yolks and vinegar.

3. 3

   Cook over simmering water, stirring occasionally, for 10 to 15 minutes, until it is thick enough to form ribbons when drizzled from the spoon.

4. 4

   Remove from the heat and allow the mixture to cool.

5. 5

   When cool, fold in the creme fraiche.

6. 6

   Keep refrigerated until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.