Mustard soy sauce

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients. Pay special attention to the choice of soy sauce. Now there are a lot of cheap soy sauce analogues in stores, but do not chase the price - buy only naturally cooked soy sauce. And, of course, the sauce will not work, which says that it should be used for stewing or marinade. From lemon we will need the juice of half a lemon, so we can take ready-made lemon juice from factory production.

2. Step 2:

   

   Add lemon juice to soy sauce. If you squeeze the juice directly from a lemon, pre-wash it with very hot water, you can even scald the lemon with boiling water - so it will give much more juice. I also recommend using a small sieve so that the lemon seeds do not get into the juice.

3. Step 3:

   

   Add honey. It can be absolutely anything, but it must be natural, not a honey product. If your honey turned out to be too thick, heat it literally for 10 seconds in the microwave or in a water bath. I use flower honey.

4. Step 4:

   

   Add mustard. It can also be absolutely any: grain, Dijon, French. I use the usual Russian spicy mustard. It is allowed to replace mustard with 1 tsp mustard powder.

6. Step 5:

   

   Add ground pepper. I use a mixture of hot peppers, but one kind of hot pepper is also quite suitable: black or red. You may want to add some seasonings to your taste. I note that not all known spices go well with soy sauce, but ground rosemary, dried or fresh garlic, as well as Provencal herbs will definitely fit here.

7. Step 6:

   

   Mix the sauce well. Stir until the sauce has a homogeneous texture, the mustard should disperse very well.

8. 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 your meal!