Back

Ginger Mustard

2-4 servings

Liza Cheng

2 tsp. The Perfect Purée Ginger Puree, thawed
3 tbsp. Dijon mustard
1 tbsp. honey
1 tsp. lemon juice
1 tsp. vegetable oil
Salt/pepper to taste
Method:
Combine and stir all the ingredients until evenly mixed. Season with salt and pepper to taste.