- 2 tablespoons mustard powder we use Coleman’s, but any available mustard powder will do
- 2 tablespoons cold water
- 1/2 teaspoon rice wine vinegar
- 1/8 teaspoon salt
- Mix the mustard powder with 1 1/2 tablespoons water into a smooth paste. Add the remaining 2 1/2 tablespoons water gradually,, then add vinegar and salt, making a smooth thin sauce. Cover the sauce tightly and keep in refrigerator for later use.