A favorite recipe from my time spent with Chinese cooking guru Bruce Cost.  Its light with a pleasant bite from Dijon mustard and a nutty finish from toasted sesame seed oil.  Bruce recommended a fine quality peanut oil such as Lion & Globe or Knife brands; both smell of freshly roasted peanuts and can be found at most Asian markets.

 

2 Tbl Mustard Powder

½ Cup Rice Vinegar, unseasoned (no sugar added)

2 Tbl Honey or Granulated Sugar

½ Cup Light Soy (not the low sodium brand)

1 Cup Peanut Oil

2 Tbl Sesame Oil

Pinch of Salt

 

Whisk all ingredients together.