Ginger-plum sauce
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Dry mustard |
| ¼ | cup | Orange juice |
| 1½ | tablespoon | Soy sauce |
| 1 | tablespoon | Chinese plum sauce |
| 1 | tablespoon | Balsamic vinegar |
| 1 | teaspoon | Ginger, finely grated |
| 1 | teaspoon | Lemon juice |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Peanut oil |
| 1½ | teaspoon | Asian sesame oil |
In a small bowl, mix the dry mustard with 1 tsp of water; let stand for 10 minutes. In a medium bowl, whisk the orange juice with the soy sauce, plum sauce, vinegar, ginger, lemon juice, sugar and salt.
Whisk in the peanut oil and sesame oil and then the mustard paste.
Serve with cold roast meats.
Food and Wine July 1995
Submitted By DIANE LAZARUS On 08-18-95
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