Dijon Mustard Sauce


Preparation info
  • Yields

    1 cup

    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

I loathe most Chinese mustard sauces, with their raw, strong bite. The culprit is dry mustard, which is almost always harsh and bitter. Here instead is a smooth and tingly East-meets-West mustard sauce, flavored by sesame oil and Dijon mustard. It is a superb garnish for an endless variety of foods, from hot Chinese meatballs to Jewish corned-beef-on-rye.

  • I use Maille brand unflavored Dijon mustard, which has a full rich taste that is neither spicy nor vinegary