Dijon Mustard Sauce

(Yields 1 cup)

1/2 cup mild, unflavored Dijon mustard - Maille, Dessaux, and Amora brands recommended, in that order

1/2 cup Chinese or Japanese sesame oil

2 tablespoons unseasoned Chinese or Japanese rice vinegar

1 tablespoon plus 1 teaspoon Chinese rice wine or quality, dry sherry

fine sea salt, to taste

Blend the ingredients until thoroughly emulsified, in the work bowl of a food processor fitted with the steel knife, in a blender, or by hand.  Taste and adjust with salt.  Let mellow several hours at room temperature or  refrigerate overnight in a clean, airtight jar.  Use at room temperature for best taste and bouquet.

Store airtight in the refrigerator.  The sauce will keep indefinitely.  For best consistency, whisk or return briefly to the processor or blender before each use.