Sweet Mustard Sauce

A variation on a much-loved theme, this is a lighter, tart and sweet version of our house mustard sauce. Like the original, it keeps indefinitely refrigerated, needing nothing more than a brisk whisking if it separates.


  • ¼ cup plus 2 teaspoons unflavored Dijon mustard
  • ½ cup rice bran oil or corn or peanut oil
  • cup Five-Flavor Oil
  • 1 teaspoon fine sea salt
  • 3 tablespoons sugar
  • ½ cup juice from China Moon Pickled Ginger


Whisk together all of the ingredients until well blended. Store, refrigerated, in an impeccably clean glass jar. Should the sauce separate, whisk to emulsify.