Name: Pine Nut Mustard Dressing (Jat Sauce)
Yield: Makes 3 cups (750 ml)
Cuisine: Korean
Ingredients: 3 tablespoons soy sauce, preferably low sodium; 2 teaspoons fine-grain sea salt or kosher salt; 4 tablespoons Dijon mustard, hot English-style mustard, such as Coleman’s, or Japanese yellow mustard, or to taste; ½ cup (125 ml) honey; ⅔ cup (160 ml) apple juice or water; 3 tablespoons rice vinegar or cider vinegar; 2 tablespoons Dijon mustard or hot English-style mustard, such as Coleman’s; 1 tablespoon soy sauce, preferably low sodium; 2 tablespoons honey; 1¼ cups (300 ml) apple juice or water; 1 cup (120 g) pine nuts; 2 tablespoons fine-grain sea salt or kosher salt; ¼ cup (30 g) pine nuts; ¾ cup (185 ml) rice vinegar or cider vinegar

Preparation info

Makes
3 cups

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

This pungent and sweet oil-free dressing is used as both a dipping sauce and salad dressing. Apple juice adds a sweetness and counters the heat of the mustard. The pine nuts are rich in natural oils and when chopped add an aromatic undertone. Use either the very hot English-style mustard, the more mellow Dijon-style mustard, or Japanese yellow mustard (karashi), depending on your taste and what is in your cupboard. For variety, you can add small amounts of sesame, canola or olive oil