Hot Mustard Sauce
“You should put a sauce on it…”
I think having a variety of sauces in your cooking arsenal is the key to avoiding food boredom. This mustard sauce is a household favorite...I’ve used it as a veggie stir-fry sauce, a dressing for kale salad, sauce for a one pot eggroll in a bowl dish and also as a basting and finishing sauce for pork tenderloin. Minimal ingredients, tons of flavor! Do you have any favorite homemade sauces that you mix and match with different ingredients? Share in the comments!
½ c bone broth
¼ c coconut aminos
1 tsp fish sauce
2 T ground mustard (start w/2T and add more if you like more kick)
fresh grated ginger (about 1 inch cube)
1 garlic clove (grated or minced)
⅛ tsp lime zest
Drizzle a little oil in a heated saucepan (I used about 2 tsp of sesame oil). Add garlic and ginger, stir constantly and heat through until aromatic. Add broth, coconut aminos, fish sauce and mustard. Heat up to boil and reduce to simmer for 2 minutes or so. Add lime zest, stir and remove from heat. Enjoy!