From Ming Tsai's kitchen · Blue Ginger, Wellesley
shake · dressing
NATIONAL AWARD WINNERHoisin Mustard Sauce
From an award-winning kitchen
Ratio
HOISIN 120DIJON 60HONEY 30RICE VIN 15SESAME OIL 5
Ingredients
- HOISIN120 ml
- DIJON60 ml
- HONEY30 ml
- RICE VIN15 ml
- SESAME OIL5 ml
Method
- Pour to the lines in order (bottom → top): HOISIN, DIJON, HONEY, RICE VIN, SESAME OIL.
- Cap the jar and shake until emulsified.
Provenance
East-West / Chinese-American chef formerly of Blue Ginger in Wellesley; James Beard Best Chef: Northeast and Who's Who. Television host bridging Chinese technique and New England ingredients.
Originally published as Hoisin Mustard Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Ming Tsai / Simply Ming (published as “Hoisin Mustard Sauce”). Full citation lives in Provenance.