Ingredients
- 1 cup low-sodium soy sauce
- 1/2 cup heavy cream
- 2.5 tablespoons white sesame seeds
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon water
- 1/8 teaspoon granulated garlic
First, Emulsify the Sauce Base
The first step is to toast the sesame seeds, which is critical for bringing out their nutty flavor. Place the seeds in a small, dry skillet over medium heat. Toast them for ~2-3 minutes, shaking the pan frequently, until they are fragrant and turn a light golden brown. Keep a close eye on them as they can burn quickly.
In a small bowl, combine the dry mustard powder, granulated garlic, and water to make a small paste.
Add the toasted sesame seeds, the mustard paste, and the low-sodium soy sauce to a blender or food processor. Blend on high for ~30-60 seconds, until the sesame seeds are broken down and fully emulsified into the soy sauce. The mixture should look uniform. Set this flavor base aside.
Next, Finish the Cream Sauce
In a small saucepan, gently warm the heavy cream over medium-low heat. You only want to warm it through; do not let it come to a boil.
Once the cream is warm, slowly pour in the soy sauce and sesame mixture while whisking constantly. Continue to whisk until the sauce is smooth and fully combined. Keep the sauce over low heat until it’s ready to serve. It should be served warm.
Benihana-Style Mustard Cream Sauce
Ingredients
- 1 cup low-sodium soy sauce
- 1/2 cup heavy cream
- 2.5 tablespoons white sesame seeds
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon water
- 1/8 teaspoon granulated garlic
Instructions
- Toast sesame seeds in dry skillet over medium heat 2-3 minutes until golden.
- Mix mustard powder, garlic, and water into paste.
- Blend toasted seeds, mustard paste, and soy sauce 30-60 seconds until emulsified.
- Warm heavy cream over medium-low heat.
- Whisk soy-sesame mixture into warm cream until smooth.
- Keep warm until serving.
