Mustard Dipping Sauce

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photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
Ingredients:
4
Serves:
12
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ingredients

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directions

  • Combine all ingredients and whisk to blend well.
  • Will keep short periods if refrigerated.
  • Serve as a dip for meat balls or egg rolls.

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Reviews

  1. Clifford is right about this recipe being the best tasting mustard sauce. Since I was sending it with DH brown bag, I omitted the sake, but after it mellowed the taste was smooth and savory. We used it with tender asparagus. Fantastic!
     
  2. This is the best mustard dipping sauce we have ever tasted. I used a little more mustard than the recipe called for. We let it set for a couple of hours to blend. Nummy!
     
  3. Very nice! Tasted like what we get at our Japanese steakhouse. Thanks so much!
     
  4. A very lovely Japanese style dipping sauce. It works very well with tofu recipes as well as others.
     
  5. PRIMO recipe! So simple, but so perfect. I substituted sherry wine for the sake and used Srirachi hot sauce and it was absolutely FABULOUS! We had fondue using Fondue Broth Recipe #70026 and the following dipping sauces: Cracked Pepper Sauce from recipe #86045 and the Garlic Dill Sauce from recipe #84797. This sauce outdid the other two, at least for THIS soy sauce lover. ;o) Thank you SO much for sharing this, Julesong!
     
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Tweaks

  1. PRIMO recipe! So simple, but so perfect. I substituted sherry wine for the sake and used Srirachi hot sauce and it was absolutely FABULOUS! We had fondue using Fondue Broth Recipe #70026 and the following dipping sauces: Cracked Pepper Sauce from recipe #86045 and the Garlic Dill Sauce from recipe #84797. This sauce outdid the other two, at least for THIS soy sauce lover. ;o) Thank you SO much for sharing this, Julesong!
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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