Best Soy Mustard Sauce Recipes

ROY'S SIGNATURE BLACKENED AHI WITH SOY MUSTARD SAUCE

Steps:

• To prepare the mustard sauce, mix the mustard powder and hot water together in a cup to form a paste. Let sit for a few minutes to allow the flavor and heat to develop. Add the vinegar and soy sauce, mix together, and pass through a fine mesh sieve into a bowl. Cover and refrigerate for at least 1 hour to allow the flavors to develop. Prepare the beurre blanc and warm in the top of a double boiler. Mix all of the blackening spice ingredients together on a plate. Dredge the ahi in the spice mixture on all sides. Heat the olive oil in a skillet over high heat and sear the ahi for 15 to 30 seconds on each side for rare, 1 minutes on each side for medium-rare, or to the desired doneness. Remove the ahi and cut into 20 thin slices. For each serving arrange 5 slices of ahi in a fan, pinwheel, or cross shape on the plate. Spoon or drizzle a little of the soy mustard sauce around the tuna, and then spoon or drizzle the beurre blanc around. To garnish, arrange a small mound of the pickled ginger next to the fish and top with the daikon sprouts. Sprinkle the sesame seeds over the soy-mustard sauce

BLACKENED AHI WITH SOY-MUSTARD SAUCE

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.

BLACKENED AHI TUNA WITH SOY-MUSTARD SAUCE RECIPE - (4.3/5)

Steps:

• 1. 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. 2. Mix all the spices together on a plate and dredge the ahi on all sides. 3. Heat a lightly oiled cast-iron skillet and sear the ahi over high heat to desired doneness (about 15 seconds per side for rare). 4. Cut into 16 thin slices.

BLACKENED AHI WITH A SOY-MUSTARD SAUCE

Steps:

• Fish:.
• Mix all the blackening 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, to 1 minute per side for medium-rare.)
• Cut into 16 thin slices.
• Soy-Mustard Sauce:.
• Mix the mustard powder and hot water together to form a paste.
• Put aside for a few minutes to allow the flavor and heat to develop.
• Add the vinegar and soy sauce, mix together, and strain through a fine sieve.
• Chill in the refrigerator.
• Beurre Blanc:.
• Combine the wine, wine vinegar, lemon juice, and shallot in a saucepan and bring to a boil over medium heat.
• Reduce the liquid until it becomes syrupy.
• Add the cream and reduce by half.
• Turn the heat to low and gradually add the butter, stirring slowly (do not whisk) until it is all incorporated.
• Be careful not to let the mixture boil, or it will break up and separate.
• Season with salt and pepper and strain through a fine sieve.
• Transfer to a double boiler and keep warm.
• Presentation:.
• For each serving, arrange 4 slices of the ahi in a pinwheel or cross shape on plate.
• Ladle a little of the Soy-Mustard Sauce in two opposing quadrants between the tuna, and ladle the Beurre Blance in the other two quadrants.
• To garnish, put a small mound of the red pickled ginger on the Beurre Blanc on either side, and sprinkle the sesame seeds over the Soy-Mustard Sauce.
• Arrange the spice sprouts, bell pepper, and cucumber at the very center of the pinwheel.

GRILLED FLANK STEAK WITH SOY-MUSTARD SAUCE

Steps:

• 1. Heat a grill pan over high heat. (Or get your outdoor grill heated up to high/medium-high.) Sprinkle steak evenly with salt and pepper. Lightly coat the steak with cooking spray. Add steak to pan; grill for 5 minutes on each side or until desired degree of doneness. Let stand 3 minutes.
• 2. Heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 30 seconds or until fragrant. Add soy sauce, mustard, and sugar; cook 1 minute or until bubbly. Remove pan from heat. Stir in cream and 1 1/2 tablespoon cilantro.
• 3. Cut steak diagonally across grain into thin slices. Sprinkle with remaining 1 1/2 tablespoon cilantro. Serve sauce with steak.

MUSTARD-SOY DIPPING SAUCE

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.

BLACKENED AHI WITH A SOY-MUSTARD SAUCE

Steps:

• Fish: Mix all the blackening 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, to 1 minute per side for medium-rare.)
• Cut into 16 thin slices.
• Soy-Mustard Sauce: Mix the mustard powder and hot water together to form a paste. Put aside for a few minutes to allow the flavor and heat to develop.
• Add the vinegar and soy sauce, mix together, and strain through a fine sieve.
• Chill in the refrigerator.
• Beurre Blanc: Combine the wine, wine vinegar, lemon juice, and shallot in a saucepan and bring to a boil over medium heat.
• Reduce the liquid until it becomes syrupy.
• Add the cream and reduce by half.
• Turn the heat to low and gradually add the butter, stirring slowly (do not whisk) until it is all incorporated. Be careful not to let the mixture boil, or it will break up and separate.
• Season with salt and pepper and strain through a fine sieve.
• Transfer to a double boiler and keep warm.
• Presentation: For each serving (4): Arrange 4 slices of the ahi in a pinwheel or cross shape on plate.
• Ladle a little of the Soy-Mustard Sauce in two opposing quadrants between the tuna, and ladle the Beurre Blanc in the other two quadrants.
• To garnish, put a small mound of the red pickled ginger on the Beurre Blanc on either side, and sprinkle the sesame seeds over the Soy-Mustard Sauce.
• Arrange the spice sprouts, bell pepper, and cucumber at the very center of the pinwheel.

GROUND BEEF BURGERS WITH SOY SAUCE MUSTARD AND SAUTEED ONIONS

Steps:

• Form ground beef into patties.
• slice onions into rings.
• heat peanut oil until smoking.
• sauté onion rings.
• panfry patties until brown on both sides and crusted.
• remove onion rings from oil.
• Take meat juices and mix with soy sauce and djon mustard heat sauce pour on patties.
• use onion rings as a decoration serve hot.

BLACKENED AHI WITH A SOY MUSTARD SAUCE

Steps:

• Fish mix all the blackening spices together on a plate and dredge the ahi on all sides. Heat a lightly oiled cast iron skillet and sear the ahi ove high heat to desired doneness. Cut into 16 thin slices. Soy Mustard Sauce: mix mustard powder and hot water to form a paste. Put aside, add the vinegar and soy sauce, mix together, and strain through a fine sieve. Chill Beurre Blanc: combine the wine, wine vinegar, lemon juice and shallot in a saucepan and bring to a boil over med heat. reduce the liquid until it becomes syrupy. Add cream and reduce by half. Turn heat to low and gradually add butter, stirring slowly until incorporated. Season with salt and pepper and strain through a fine sieve. Transfer to a double boiler and keep warm arrage 4 slices of the ahi on a plate. Ladle with soy mustard sauce and ladle the beeur blanc sauce. Garnish with pickled ginger and sprinkle with sesame seeds. Arrange spice sprouts, bell pepper, an cucumber on plate

SOY MUSTARD SAUCE

Steps:

• To prepare the Soy-Mustard Sauce, mix the mustard powder and hot water together to form a paste. Let sit for a few minutes to allow the flavor and heat to develop. Add the vinegar and soy sauce, mix together, and strain through a fine sieve. Chill in the refrigerator. Warm the Beurre Blanc in a double boiler (see below for recipe). For the Tuna: Mix all the blackening spices together on a plate, and dredge the Ahi covering all sides. Heat a lightly oiled cast-iron skillet and sear the Ahi over high heat to the desired doneness (about 15 seconds per side for rare to 1 minute per side for medium-rare). Cut into 16 thin slices. For each serving, arrange 4 slices of the Ahi in a pinwheel or cross shape on the plate. Ladle a little of the Soy-Mustard Sauce in two opposing quadrants between the tuna, and ladle the Beurre Blanc in the other two quadrants. To garnish, put a small mound of the red pickled ginger on the Beurre Blanc on either side, and sprinkle the sesame seeds over the Soy-Mustard Sauce. Arrange the spice sprouts, bell pepper, and cucumber at the very center of this pinwheel.

CHICKEN WITH MUSTARD SOY SAUCE RECIPE - (4.4/5)

Steps:

• Cut garlic in half and onions in thin rings. Heat oil in skillet and add garlic and onion. Cook for 5 minutes. Mix soy sauce, mustard, brown sugar, and ginger in a small bowl. Add the chicken , cook a little. Add your soy sauce mixture, finish cooking the chicken and let sauce thicken a bit. (cover and cook) If sauce doesnt thicken to your liking remove chicken and cook down sauce heavily for a minute or thicken by adding cornstarch mixed with water. Very tasty.