When you feel like your condiments were getting boring, then this is the recipe for you! Hibachi Mustard Sauce is both creamy and sharp at the same time!

If you’ve ever been to American Hibachi restaurants, then you’ll be all too familiar with the sauces. While the meats, rice, noodles, and vegetables are all delicious, the sauces are what make and break the meal. The char-grilled smokiness and the strong garlic and ginger are tamed by the dipping sauces. This is a recipe for one of the two sauces. The thickness of the sauce comes from the ground-up sesame seeds and heavy cream. Start by blending the sesame seeds alongside soy sauce, mustard, and garlic powder.

Once that’s blended, pour the sauce into a saucepan with heavy cream.

Bring to a simmer, cooking for two to three minutes.

You can either serve the sauce hot or be similar to the restaurants and serve it chilled.

This mustard adds a bit of sharpness, while the sesame seeds and cream give the sauce a great amount of creaminess.

Hibachi Mustard Sauce is great with proteins like chicken, shrimp, and beef, but it’s also a great dipping sauce for vegetables (and the occasional noodle) as well. It stores well in the refrigerator for several days, so you can top a variety of foods with it!