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China Moon House Mustard Sauce


1/2 cup Dijon mustard
1/4 cup Japanese sesame oil
3 tablespoons unseasoned Japanese rice vinegar
1/4 teaspoon sugar
Pinch of fine sea salt

Whisk all of the ingredients together until well blended. Store, refrigerated, in an impeccably clean glass jar. If the sauce separates, simply whisk it to emulsify.





STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.