Ingredients
1 cup boiling water
1 cup dry mustard
4 tbsp soy sauce
1/4 cup vegetable oil
Directions
Combine boiling water, soy sauce, and dry mustard. Whisk together
until a smooth paste is formed. Mix well. Slowly add oil to create a
smooth paste. Note: A little sesame oil, or other flavored oils, may
be admixed in whole or part with the vegetable oil to vary the flavor
and to tailor it for various applications.
Servings: 6 servings
Chinese Mustard Sauce Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Sauce
The History of Recipes
Recipes as a concept can be traced far back into the distant past, certainly as far back into recorded history as ancient Egypt, and maybe even further. However, sadly, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to historians is a collection of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As we move on, we find a couple of books published in the 1300s : one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these books are unconnected to the curry that is popular today, but rather accounts of the types of food on the menues of the nobility of that period. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the Middle-East, such as parsley, basil and rosemary. The introduction of these new tastes created a torrent in manuscripts on cooking, many of which still exist in private libraries. During the following few hundred years, the powerful and rich strove to serve the most extravagent banquests, and as a result cooks and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookbooks are greatly in demand as a result of increased literacy, more spare time and having more money. The arrival of television gave us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chinese Mustard Sauce recipe.
