Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Miso-Mustard Sauce

bdavidsonbdavidson Posts: 411
• 2 tsp water
• 1 tsp Chinese style hot mustard or Dijon mustard
• 1/3 Cup white or yellow miso
• 3 Tbs rice vinegar
• 2 Tbs mirin
• 4 tsp sugar
• 1 tsp soy sauce

InstructionsWhisk water and mustard in a small bowl and set aside. Combine miso, vinegar, mirin, sugar and soy sauce in a small saucepan and stir over medium heat until smooth (around 3 minutes). Whisk in mustard mixture.
Can be made one day ahead of time.Mirin is a sweet wine made from rice and miso is a fermented soybean paste often used in soups and sauces. Both are available from Asian markets. Give this a try. It's excellent!NotesNumber of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.