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(Yield: 5 cups)
1 cup water
1/2 cup dry mustard
3/4 cup honey
1/2 cup distilled white vinegar
1/4 cup Kikkoman Less Sodium Soy Sauce
2 tablespoons Asian sesame oil
2 1/2 cups mayonnaise
In bowl, whisk water and mustard; cover and set aside overnight. In container of electric blender, combine mustard mixture, honey, vinegar, soy sauce and sesame oil. Blend to mix thoroughly. Gradually whisk into mayonnaise until thoroughly blended and smooth. Refrigerate in non-reactive container.
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