Chinese Hot Mustard and Duck Sauce

HOT MUSTARD

• 2 tablespoons Chinese mustard powder (aka dry mustard)
• 2 tablespoons water (adjust for desired spiciness)
• 1 teaspoon soy sauce (optional, for added flavor)
• 1 teaspoon rice vinegar (optional, for tanginess)
• A pinch of sugar (optional, to balance the heat)

Instructions:

1. Combine Mustard Powder and Water: In a small bowl, mix the mustard powder with the water. Stir until the mixture is smooth. Adjust the amount of water to achieve your desired consistency and spiciness. Less water will make it spicier.
2. Add Optional Ingredients: If you want to enhance the flavor, add soy sauce, rice vinegar, and a pinch of sugar. Mix well.
3. Let It Rest: Allow the sauce to sit for about 10-15 minutes. This resting period helps to develop the flavor and intensity of the mustard.
4. Serve: Transfer the sauce to a small serving dish and enjoy it as a dipping sauce for Peking duck or other dishes.

Tips:

• Adjusting Heat: The longer you let the mixture sit, the hotter it will become. If it’s too spicy, you can mix in a little more water.
• Storage: The mustard can be stored in an airtight container in the refrigerator for a few days.
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DUCK SAUCE

• 2 tbsp Apricot Preserves
• 1-2 tbsp White Vinegar

Mix the vinegar little by little to your preserves until you get the desired consistency and flavor.