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Yield: 1 1/4 cups

8 ounces prepared Dijon mustard
1 tablespoon low-sodium soy sauce
1 tablespoon sugar
1 tablespoon cider vinegar
1 clove garlic, minced
1 tablespoon minced fresh ginger
2 minced scallions

In a small bowl, combine all ingredients, mixing well to combine.

Use as a marinade or basing sauce for grilled poultry, seafood or vegetables.

Note: Mustard may be covered and refrigerated for up to one week.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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