Sweet Mustard Sauce

Preparation info

  • Makes About

    1½ cups

    • Difficulty


Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

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


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