White Mustard Sauce
By Matthew FairmanPublished on August 5, 2019
Time
10 minutes
Yield
Serves 4 to 6 (Makes about ⅔ cup)
Ingredients
½ cup heavy cream 2 tablespoons soy sauce 1 ½ teaspoons dry mustard 1 ½ teaspoons toasted sesame oil 1 teaspoon sugar
Before You Begin
Be sure to use toasted sesame oil here. If you prefer a spicier sauce, add more dry mustard.
Instructions
- Vigorously whisk all ingredients in bowl until combined and slightly thickened.
Time
10 minutesYield
Serves 4 to 6 (Makes about ⅔ cup)Ingredients
½ cup heavy cream
2 tablespoons soy sauce
1 ½ teaspoons dry mustard
1 ½ teaspoons toasted sesame oil
1 teaspoon sugar
Ingredients
½ cup heavy cream
2 tablespoons soy sauce
1 ½ teaspoons dry mustard
1 ½ teaspoons toasted sesame oil
1 teaspoon sugar
Ingredients
½ cup heavy cream
2 tablespoons soy sauce
1 ½ teaspoons dry mustard
1 ½ teaspoons toasted sesame oil
1 teaspoon sugar
Why This Recipe Works
To achieve the creamy texture and bracing mustardy bite of the white mustard sauce served in Japanese steakhouses, we added spicy dry mustard and earthy toasted sesame oil to a base of rich heavy cream and savory soy sauce. Whisking the sauce vigorously until it was lightly whipped and thickened created a sauce with just the right consistency—perfect for accompanying our Japanese Steakhouse Steak and Vegetables.
Before You Begin
Be sure to use toasted sesame oil here. If you prefer a spicier sauce, add more dry mustard.
Instructions
- Vigorously whisk all ingredients in bowl until combined and slightly thickened.
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