Ingredients
1 tbsp toasted sesame oil
1 heaping tbsp coarse mustard (I used Grey Poupon Country Dijon)
1 tbsp fresh lime juice
1 tbsp soy sauce
1 tbsp agave nectar
1 tsp red pepper flakes
Preparation
Vary the agave nectar and the soy sauce according to how sweet or how salty you like it. Leave out the pepper flakes if you are a wimp. Let the pepper flakes sit in the mixture for at least 15 minutes to let out the heat. Whisk with a fork or a whisk to emulsify.
