CookingLight diet CookingLight diet
Caitlin Bensel
Yield
Serves 8 (serving size: 2 tsp.)

If you love the spicy mustard that’s often paired with Chinese egg rolls, whip up this tangy, cayenne-spiked mustard sauce. Whisk together this small batch, or scale it up to make enough to have on hand for a couple weeks—it keeps well in the refrigerator for up to 2 weeks. Serve as a dip for chicken tenders or grilled tofu “fingers” or drizzle it over roasted broccoli.

How to Make It

Combine Dijon mustard, rice wine vinegar, minced garlic clove, fresh lemon juice, honey, and cayenne pepper in a small bowl; whisk until smooth. Serve at room temperature or chilled.

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