Mustard Soy Sauce

Cooking method

1. Step 1:

   

   Gather all the ingredients you'll need. Pay special attention to choosing the soy sauce. There are lots of cheap soy-sauce imitations in stores these days, but don't go by price - buy only naturally brewed soy sauce. And of course, a sauce labeled for use in stewing or marinades won't do. We need the juice of half a lemon, so you can use ready-made bottled lemon juice.

2. Step 2:

   

   Add the lemon juice to the soy sauce. If you're squeezing the juice straight from a lemon, wash it first in very hot water - you can even scald it with boiling water - so it gives up much more juice. I also recommend using a small sieve so the lemon seeds don't get into the juice.

3. Step 3:

   

   Add the honey. It can be absolutely any kind, but it must be natural honey, not a honey-flavored product. If your honey is too thick, warm it for literally 10 seconds in the microwave or in a water bath. I use wildflower honey.

4. Step 4:

   

   Add the mustard. It can also be absolutely any kind: whole-grain, Dijon, or French. I use ordinary hot brown mustard. You can replace the mustard with 1 tsp of mustard powder.

5. Step 5:

   

   Add ground pepper. I use a blend of hot peppers, but a single kind of hot pepper - black or red - works fine too. You may want to add some seasonings to taste. I'll note that not all common spices go well with soy sauce, but ground rosemary, dried or fresh garlic, and herbes de Provence will definitely fit here.

6. Step 6:

   

   Mix the sauce well. Stir until the sauce has a smooth texture and the mustard is thoroughly blended in.

7. Step 7:

   

   This sauce can be used as a marinade for meat or chicken, as a dressing for vegetable salad, or as a sauce for fish and vegetable dishes. Enjoy!