This hibachi mustard sauce recipe tastes exactly like the popular condiment served at Benihana's Japanese steakhouse. It tastes incredible on chicken, beef, vegetables, seafood, or whatever you like. This fabulous dipping sauce is known by many names- hibachi mustard sauce, cream sauce, or, as Benihana's fans call it, magic mustard sauce!
I serve this sauce with my hibachi steak & shrimp and hibachi chicken, and I enjoy dipping some of my zucchini, fried rice, or noodles in it.
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No matter what you call it, the sauces are a requirement for making an amazing hibachi night dinner at home. My family loves dipping their hibachi steak, hibachi chicken, hibachi fried rice, and more in the creamy mustard sauce!
Like the ginger dipping sauce and ginger salad dressing recipe, this cream sauce has been committed to my memory for years. It was shared on the Benihana website in the early 2000s, and this was the actual recipe on their website.
For more tasty dishes to serve with your mustard cream sauce, check out my full collection of hibachi recipes!
🥘 Ingredients
To make this tasty dipping sauce, you will need just five ingredients. If possible, set the cream out 30 minutes ahead of time to come to room temperature for quicker cooking.
- Sesame Seeds - ⅓ cup sesame seeds (toasted, ground).
- Soy Sauce - 2 cups of soy sauce.
- Ground Mustard - 1 teaspoon of ground mustard (dissolved in 1 teaspoon of water).
- Garlic Powder - 1 pinch of garlic powder.
- Heavy Creamy - 1 cup of heavy cream (at room temperature).
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Mustard Cream Sauce
This super creamy mustard sauce only takes 5 minutes to prepare. To get started, grab a skillet or frying pan, a blender (or food processor), a small saucepan, and a silicone spatula.
One batch of this mustard sauce makes 12 servings, so you can save some in the fridge to have whenever you like.
- Toast sesame seeds. Start by toasting ⅓ cup of sesame seeds in a dry skillet or frying pan over medium-high heat until golden and fragrant. Remove from heat. *DO NOT skip this step.
- Blend. Next, combine the toasted sesame seeds, 2 cups of soy sauce, 1 teaspoon of ground mustard (mixed with 1 teaspoon of water), and 1 pinch of garlic powder in a blender or food processor bowl. Combine until smooth, about 15 - 30 seconds.
- Cook. Bring 1 cup of heavy cream to low heat in a small saucepan and add the blended sesame seed, soy, and mustard mixture. Continue to cook for about 2 - 3 minutes or until thoroughly heated through, stirring occasionally.
- Serve. Remove from heat and serve warm.
Enjoy it with hibachi scallops and hibachi vegetables!
💭 Angela's Pro Tips & Recipe Notes
- Toasting Sesame Seeds: Don't skip this step! Toasting sesame seeds enhances their flavor significantly, contributing to the distinct taste of the mustard sauce in the recipe.
- Warming Cream: When warming the cream, do it over low heat. High heat can cause the cream to curdle, so patience is key to maintaining the right texture.
- Marinating Time: For the best flavor development, allow the meat to marinate for at least 30 minutes. If you have more time, marinating overnight in the refrigerator can further enhance the flavors.
- Serving Suggestion: Although this sauce is delicious when freshly made, letting it sit in the refrigerator overnight allows the flavors to meld beautifully. However, it's still perfectly tasty right off the stove if you're short on time.
🥡 Storing & Reheating
Sauce may be stored in an airtight container for up to 7 days, but is best if used within the first 3 to 5 days.
To reheat your mustard sauce, combine sauce and ¼ cup of heavy whipping cream in a small saucepan. Heat over low heat until warmed through completely. Stir while heating and before serving.
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❓ Recipe FAQs
This incredible sauce is made with just 5 ingredients! All you need are toasted sesame seeds, ground mustard, soy sauce, garlic powder, and heavy cream!
This sauce has a lot of heavy cream in it, so I don't recommend freezing it. Luckily, it's super quick to make, so you can easily whip up a batch whenever you need it!
Of course! You can prepare this sauce as directed, let it cool, and place it in an airtight container in the fridge. For the best flavor, I recommend not making it any more than 3 days in advance (though it's good for 7).
😋 More Tasty Sauces
- Cheese Sauce for Asparagus - A super creamy cheese sauce that will elevate all of your vegetables.
- Garlic Butter Sauce for Steak - Once you try it, you won't want steak without garlic butter sauce ever again.
- Big Mac Sauce - Now you can have your favorite McDonald's burger at home.
- Creamy Spicy Ranchero Sauce - A classic Taco Bell condiment that is perfect for french fries, chicken, or quesadillas.
- Lemon Butter Sauce for Fish - The perfect dipping sauce for all of your favorite seafood recipes.
- Toffee Sauce - This homemade toffee sauce will make all of your desserts even more decadent.
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📖 Recipe Card
Benihana Hibachi Mustard Sauce (Copycat Recipe)
Ingredients
- ⅓ cup sesame seeds (toasted, ground)
- 2 cups soy sauce
- 1 teaspoon ground mustard (dissolved in 1 teaspoon water)
- 1 pinch garlic powder
- 1 cup heavy cream
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Toast your sesame seeds in a dry skillet or frying pan over medium high heat until golden and fragrant. Remove from heat.
- Combine toasted sesame seeds, soy sauce, ground mustard ( mixed with 1 teaspoon water ) and garlic powder in a blender or food processor bowl. Combine until smooth, about 15 - 30 seconds.
- In a small saucepan, bring the heavy cream to low heat and add the blended sesame seed, soy, and mustard mixture. Continue to cook for about 2 - 3 minutes, or until completely heated through, stirring occasionally.
- Remove from heat and serve warm.
Notes
- Don't skip toasting the sesame seeds! The flavor intensifies when toasted and gives the mustard sauce its distinct flavor.
- Only warm the cream over low heat. If you try to rush things by turning up the heat, your cream could curdle.
- I find that the prime time to serve this sauce is after it has been refrigerated overnight and the flavors have had a chance to meld. It's still perfectly tasty fresh off the stove, though!
Authentic recipe from the Benihana website, shared in the early 2000's!
Ellie says
This is delicious! It pairs perfectly with sauteed onions, zucchini, and mushrooms! Made with low-sodium soy sauce, it has the perfect balance of salty, creamy, and bitter.
Vera says
Very, very good! Thank you for the recipe!
Melinda S says
Very good but very salty. I recommend using low sodium soy sauce
Billy says
Spot on, perfect Benihana dipping sauce!
Marci says
I used low sodium soy sauce and it was perfect. Thanks!
Kelly Heck says
Love this recipe.
Now I’m going to have a hard time eating the stuff you’re served in restaurants