Aug
17
2015
0
By jacob burton
Description
This sauce was originally developed as a trio of dipping sauces served with grilled pork lettuce wraps. Its a fairly universal sauce that goes great with sturdy salads and roasted meats such as chicken and pork.
Ingredients
115 g
Chinese Mustard (Spicy) 45 g
Dijon Mustard 60 g
Mirin 60 g
Rice Wine Vinegar 40 g
Honey 310 g
Canola OilInstructions
- Combine all ingredients except for canola oil in blender and blend on medium-low for about 20 seconds.
- Slowly stream in canola oil, working the blender up to its highest setting as the sauce begins to thicken.
- Place in an airtight container and refrigerate prior to using. Will keep for up to a month.
Notes
Although this sauce uses Spicy Chinese Mustard, the fat from the canola oil does a pretty good job of subduing the heat. If you'd like the sauce to have more of a kick, try adding red chili flakes, sriracha sauce, togarashi or horseradish.