Ingredients:

  • 1/4 cup dry mustard powder
  • 2 tbsp hot water
  • 1/2 cup mayonnaise
  • 1/3 cup low-sodium soy sauce
  • 1 tbsp granulated sugar
  • 1/2 tsp garlic powder
  • 1/4 tsp ground ginger
  • 2 tbsp white sesame seeds
  • 1 tsp toasted sesame oil

Instructions:

  1. Place white sesame seeds in a small, dry skillet over medium heat. Shake the pan constantly until they turn golden and smell nutty. Remove immediately to a cool plate.
  2. In a medium glass bowl, whisk the dry mustard powder and hot water together to form a thick paste. Let the mixture sit for 5 minutes to bloom the mustard enzymes and activate the heat.
  3. Slowly whisk the mayonnaise into the mustard paste until the mixture is smooth and no yellow streaks remain.
  4. Gradually whisk in the low-sodium soy sauce, granulated sugar, garlic powder, and ground ginger until the sugar is fully dissolved.
  5. Fold in the toasted sesame seeds and toasted sesame oil. Transfer to an airtight glass jar and refrigerate before serving to allow flavors to mature.