Soy Mustard Sauce Recipes

Steps:

• Prepare sauce: Mix the mustard powder and hot water to form a paste. Let sit for a few minutes. Add vinegar and soy sauce mix together, and strain. Chill.
• Warm the Buerre Blanc in a double boiler. Mix all the spices together on a plate and dredge the ahi on all sides. Heat a lightly oiled cast-iron skillet and sear the ahi over high heat to desired doneness (about 15 seconds per side for rare). Cut into 16 thin slices.
• For each serving, arrange 4 slices of the ahi in a pinwheel. Ladle a little of the Soy-Mustard Sauce in two opposing quadrants, ladle the Buerre Blanc in the other two quadrants of the plate. Garnish decoratively with the pickled ginger on the Buerre Blanc and the sesame seeds on the Soy-Mustard Sauce. Arrange remaining garnish at the center of the pinwheel.

Steps:

• Bring a large pot of salted water to a boil. Cook asparagus just until bright green but tender, up to 4 or 5 minutes for thicker spears. Drain and immediately rinse with cold water (or, better still, plunge into ice water). Drain again and set aside. (You can wrap asparagus and refrigerate for up to a day at this point. Bring to room temperature before serving.)
• Whisk together mustard, egg yolks, soy sauce, lemon juice and just enough olive oil (start with a tablespoon) to make a smooth dressing. Toss with asparagus and serve.

Steps:

• Combine marinade ingredients in a small bowl and mix well, (OR in a blender, cover and whirl until smooth).
• Brush both sides of steaks with marinade mixture.
• Reserve left-over marinade.
• (If you have time, let the steaks sit for 20-30 minutes to soak in a little flavor.).
• Grill or broil 4 minutes, turn over and brush with remaining sauce mixture.
• Cook 4 minutes longer (for medium-rare), or to desired doneness.

Steps:

• Combine 3 tablespoons of the soy sauce and the mustard in a small bowl. Place the pork tenderloins in a shallow dish and rub all over with the marinade. Let stand for 1 hour.
• Preheat oven to 375 degrees. Heat the olive oil in an overproof, flameproof roasting pan over medium-high heat. Wipe the marinade off of the pork, place in the pan and sear until browned, about 1 minute per side.
• Roast the tenderloins until they are only slightly pink in the center, about 15 minutes, turning them once. Remove the pork from the pan and tent with foil to keep warm. Add the remaining 1 teaspoon soy sauce and the sake or mirin to the pan and cook over medium-high heat, stirring constantly and scraping up any browned bits stuck to the bottom, about 2 minutes.
• Add the mushrooms and the scallions and cook until soft, about 5 minutes. Season with pepper. Slice the tenderloins into 1/4-inch thick slices and divide among 4 plates. Spoon the mushroom sauce over the pork and serve immediately.

Steps:

• Stir together mustard powder and distilled white vinegar in a small bowl until smooth.
• Add soy sauce, the 2 tablespoons plus 2 teaspoons honey, rice vinegar, and chili sauce. Whisk until smooth. Let stand at room temperature for 30 minutes to let the flavors develop.

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.