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!
Authentic Benihana Mustard Cream Sauce
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!!
Just like the ginger dipping sauce and ginger 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 is the actual recipe that was on their website.
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What To Serve With Mustard Dipping Sauce
According to the restaurants, this mustard dipping sauce is suggested with steak and chicken dishes. Have you ever just dipped the meats into it? No.
I serve the mustard sauce with my hibachi steak and hibachi chicken, but my family also enjoys dipping some of my hibachi fried rice in it as well!
For more tasty dishes to serve with your mustard cream sauce, check out my full collection of hibachi recipes!
🥘 Hibachi Mustard Sauce 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!*
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🔪 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. In a small saucepan, bring 1 cup of 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.
- Serve. Remove from heat and serve warm.
You can pair this tasty sauce with hibachi chicken or steak as recommended by Benihana's, or try something new! It's equally delicious on hibachi scallops and hibachi vegetables! Enjoy!
💭 Angela's Tips & Recipe 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!
🥡 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.
Reheating Hibachi Mustard Sauce
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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❓ FAQ
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!
📋 Recipe
Hibachi Mustard Sauce
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
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.
Equipment You May Need
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!
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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