Bring water to a boil; then let cool. Gradually add water to dry mustard, stirring in a little at a time. Also slowly add wine to mustard paste until it becomes smooth and thin. Add sesame oil and mix well with mustard. Keep refrigerated in a tightly capped jar. Notes: Keep stirring the mustard until its as hot as you like it. The longer you stir the hotter it will get. Posted to MM-Recipes Digest V4 #204 by "Lamoureaux, Shona" <lamoureauxs@agresearch.cri.nz> on Aug 6, 1997
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