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Copycat Benihana Magic Mustard Sauce
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Whip up some Benihana magic at home with this easy mustard sauce. A blend of mustard, soy sauce, and sesame seeds, it brings restaurant-quality taste to your kitchen.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 tablespoons dry ground mustard
2 tablespoons hot water
1/2 cup soy sauce or tamari
2 tablespoons toasted sesame seeds
1 clove garlic
directions
Combine the ground mustard and hot water in a small bowl and mix until it forms a paste. Add the paste to a blender.
Add the soy sauce, sesame seeds, and garlic. Cover the blender and process for 1 minute or until smooth.
Use the mustard sauce immediately, or store in a covered container in the refrigerator for up to 1 week.
recipe tips
Adjust the consistency of the sauce by adding more water for a thinner sauce or less water for a thicker sauce.
For a spicier sauce, add a pinch of cayenne pepper or red pepper flakes.
Use fresh garlic for the best flavor, but garlic powder can be substituted if needed.
common recipe questions
Can I substitute Dijon mustard for dried ground mustard?
While Dijon mustard has a different flavor, it can be used as a substitute, but the overall taste of the sauce will be different.
What can I use instead of hot water to mix with the ground mustard?
You can use warm vegetable or chicken broth instead of hot water to mix with the ground mustard for added flavor.
Can I freeze the mustard sauce?
It is not recommended to freeze this sauce as the texture and flavor may be affected when thawed.
How do I serve the mustard sauce?
The mustard sauce can be served as a dipping sauce for grilled meats, seafood, or vegetables, or used as a marinade.
tools needed
Blender: For blending the ground mustard paste, hot water, soy sauce, sesame seeds, and garlic together to create the mustard sauce. If you don't have a blender, a food processor can be used as an alternative.
Small Bowl: For combining the dry ground mustard and hot water to form a paste before adding to the blender with the other ingredients.
Covered Container: For storing any leftover mustard sauce in the refrigerator for up to 1 week. Make sure the container has a tight-fitting lid to keep the sauce fresh.
Spatula: Handy for scraping down the sides of the blender while processing the mustard sauce to ensure all ingredients are fully incorporated.
Measuring Cups and Spoons: To accurately measure the ingredients for the mustard sauce recipe. Eyeballing it may result in an unbalanced flavor.
Garlic Press: If you don't want to mince the garlic clove by hand, a garlic press can make the job easier.
what goes with it?
Grilled Shrimp: dunk your succulent grilled shrimp into this mustard sauce for a burst of bold, tangy flavor.
Chicken Nuggets: dunk those crispy nuggets into this tangy mustard sauce for a gourmet boost on a classic pairing.
Grilled Chicken: slather this mustard sauce on grilled chicken for a burst of flavor.
Egg Rolls: dip those crunchy egg rolls into this mustard sauce to elevate your appetizer game.
Rice Bowl: drizzle this mustard sauce over a bowl of steamed rice for a simple application.
Salmon: brush this mustard sauce on a perfectly seared salmon filet for a dish that will impress even the pickiest eaters. The bold flavors of the sauce will complement the rich, buttery taste of the salmon.
nutrition data
41 calories, 2 grams fat, 3 grams carbohydrates, 2 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
This was definitely not what I was expecting. I was hoping for a "white sauce" or "yellow sauce" that most hibachi restaurants serve. This, as prepared per instruction, is VERY watery. I didn't even attempt to put the entire cup of soy sauce. Also, there's no way 2 tsps of dry mustard will create a paste when combined with 1/2 c. water.
I think you may have misread the recipe.