PANTRYFLEX

shake · dressing

NATIONAL AWARD WINNERPrep 5 min

Hoisin Mustard Sauce

Independent adaptation of a publicly published Ming Tsai recipe. Not affiliated with, sponsored by, or endorsed by Ming Tsai.

Ming Tsai's Hoisin Mustard Sauce, from the published recipe.

Ratio

Ratio by volume: Hoisin 120 ml, Dijon Mustard 60 ml, Honey 30 ml, Rice Vinegar 15 ml, Sesame Oil 5 ml
Hoisin 120 mlDijon Mustard 60 mlHoney 30 mlRice Vinegar 15 mlSesame Oil 5 ml

Ingredients

  • Hoisin — 1/2 cup (120 ml)
  • Dijon Mustard — 1/4 cup (60 ml)
  • Honey — 2 Tbsp (30 ml)
  • Rice Vinegar — 1 Tbsp (15 ml)
  • Sesame Oil — 1 tsp (5 ml)

Method

  1. Pour to the lines in order (bottom → top): Hoisin, Dijon Mustard, Honey, Rice Vinegar, Sesame Oil.
  2. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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.

Adapted from a Ming Tsai recipe (Ming Tsai / Simply Ming).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

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