This recipe is from Ma'ono Fried Chicken and Whisky restaurant in West Seattle, Washington and is served with their fried chicken.
- Dissolve the mustard powder in the water, add the other ingredients, whisk until smooth. The mixture will taste bitter and acrid at first, until the powdered mustard reconstitutes, but will mellow as it sits. Prepare one hour in advance.
This was a really nice dipping sauce. I made this to go with Chinese Barbecued Pork ( Cha Sieu) and they went well together. I was a little hesitant about the Dijon, but it worked well. Thanks for sharing. Made for What's On the Menu tag.