This recipe was originally posted as part of The Weekend Project. Click below to see the recipe in its entirety, or follow the directions below for additional recipe instruction.
http://www.saucemagazine.com/blog/?p=41973
INGREDIENTS
2 Tbsp. whole-grain mustard
2 Tbsp. Dijon mustard
2 Tbsp. spicy Asian mustard
2 Tbsp. mayonnaise (preferably Kewpie mayonnaise )
1 Tbsp. canola or sesame oil
2 scallions, sliced very thin.
PREPARATION
? Whisk the ingredients in a small bowl. Serve with Egg Rolls.
This article appears in August 2015.