Hot Mustard Dipping Sauce
Equipment
- 1 Small mixing bowl
- 1 small whisk or fork
- 1 measuring spoon set
- 1 measuring cup set
- 1 small airtight container for storage
Ingredients
- 4 tablespoon dry mustard powder
- 3 tablespoon hot water warm
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce low-sodium
- 1 tablespoon honey
- 0.5 teaspoon sesame oil toasted
- 0.25 teaspoon garlic powder
- 0.25 teaspoon salt or to taste
Instructions
- Add dry mustard powder to a small mixing bowl.
- Pour in the warm water and whisk until a smooth paste forms.
- Add rice vinegar, soy sauce, honey, sesame oil, garlic powder, and salt to the bowl.
- Whisk until the sauce is completely smooth and well combined.
- Taste and adjust salt or honey as desired.
- Let the sauce rest at room temperature for 15 minutes to allow the heat and flavors to develop.
- Transfer to a serving bowl or airtight container and serve or refrigerate until needed.
Notes
For the best punchy heat, always start with fresh dry mustard powder and warm water, as heat develops as it sits; if you prefer a milder sauce, add a bit more honey or a splash of water to soften the sharpness. This sauce thickens slightly as it rests, so you can whisk in a teaspoon of water at a time to thin it to your preferred dipping consistency. It pairs especially well with dumplings, egg rolls, roasted vegetables, or grilled meats, and can be made a day ahead for deeper flavor. Store leftovers in the refrigerator for up to 5 days and stir well before serving, as some separation is natural.
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