chinese-Style Mustard Sauce 

Makes about 2 cups
Cindy Pawlcyn serves this dipping sauce with her Mongolian Pork Chops
at her Mustards Grill restaurant in Yountvllle, California.

1/2 cup sugar
1/4 cup Colemans mustard powder
2 large egg yolks
1/2 cup red-wine vinegar
3/4 cup crème fraiche or sour creem

Place sugar and mustard in the top of a double boiler, and whisk to combine. 
When well combined, whisk in egg yolks and vinegar. 
Cook over simmering water stirring occasionally until thick enough 
to form ribbons when drizzled from a spoon, 10 to 15 mInutes. 
Remove from heat, and allow the mixture to cooL. 
When cool, fold in the crème fraiche. 

Refrigerate in an airtight container until ready to use.