LINKDING

Ingredients 1/4 cup water 4 Tbsp dry ground mustard 3 Tbsp white distilled vinegar 1/2 tsp flour 1/4 tsp plus 1/8 tsp kosher salt 1/8 tsp turmeric Pinch garlic powder Pinch paprika Directions Place water, mustard, vinegar, flour, salt, turmeric, garlic powder, and paprika in a small saucepan over medium heat and whisk until smooth. Bring mixture to a boil, then reduce heat to a simmer until thickened, about 5 minutes, stirring often. Allow mustard to cool, transfer to an airtight container and store in the refrigerator for up to a month. it's a good dupe for French's yellow mustard.

1/2 cup fish sauce 1/3 cup sugar 1/4 cup distilled white vinegar ½ cup water 2 cloves garlic, minced 1 or 2 Thai chiles, stemmed freshly ground black pepper to taste Can be used fresh or refrigerated up to one week ➤ good on a cold rice-noodle-and-cabbage salad, or on hot rice and egg, and probably lots of other stuff!

2 Tbsp soy sauce 1 Tbsp water 2 tsp rice vinegar 1 tsp sesame oil 1 tsp sugar sriracha