MAKES ABOUT 1½ CUPS
A variation on a much-loved theme, this is a lighter, tart and sweet version of our house mustard sauce. Like the original, it keeps indefinitely refrigerated, needing nothing more than a brisk whisking if it separates.
¼ cup plus 2 teaspoons unflavored Dijon mustard
½ cup rice bran oil or corn or peanut oil
⅓ cup Five-Flavor Oil (page 13)
1 teaspoon fine sea salt
3 tablespoons sugar
½ cup juice from China Moon Pickled Ginger (page 8)
Whisk together all of the ingredients until well blended. Store, refrigerated, in an impeccably clean glass jar. Should the sauce separate, whisk to emulsify.
MENU SUGGESTIONS: I adore this sauce with our pork and lamb sausages (pages 323 and 282). It also has a great fan club among the won-ton and springroll dunkers in our kitchen. Our brined loins of pork (page 310 and page 313) and Wok-Seared Beef Tenderloin (page 253) would also partner it well, even if between two slices of rye.