This Benihana mustard sauce recipe is a creamy, tangy dipping sauce made from Dijon, mayonnaise, soy sauce and a few pantry seasonings, and it takes five minutes with one bowl. It’s inspired by the mustard sauce served with grilled steak, chicken and shrimp at Japanese steakhouse-style restaurants. Benihana doesn’t publish its exact formula, so this is a home version that captures the same idea: sharp, salty, a little sweet and smooth enough to coat a piece of meat.
Benihana Mustard Sauce Recipe: What It Is
Benihana is a chain of Japanese-style steakhouses that was founded in New York in 1964 by Hiroaki “Rocky” Aoki. Guests sit around a flat iron grill while the chef cooks and performs. Strictly speaking, that style of cooking on a flat griddle is called teppanyaki, though in the US it’s often called hibachi, which technically refers to a charcoal brazier.
The dipping sauces served at those tables, including a mustard sauce, are a Japanese-American creation rather than a traditional Japanese condiment. Mustard isn’t a typical Japanese dipping sauce, so what you’re making is a fusion: a western mustard-and-mayo base with a soy sauce backbone.
Benihana Mustard Sauce Recipe Ingredients
- ¼ cup Dijon mustard
- ¼ cup mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon vinegar (apple cider or white)
- ½ teaspoon garlic powder (optional)
- 1 teaspoon honey or sugar (optional, for sweetness)
- ½ teaspoon lemon juice (optional, for tang)
That makes roughly ⅔ cup, enough for about six small servings. The recipe scales easily, because the base is simply equal parts mustard and mayonnaise.
Build It in Layers
Think of this sauce as a base plus four “knobs” you can turn, tasting as you go.
- Start with the base. Stir the Dijon and mayonnaise together until completely smooth. This is the creamy, tangy foundation.
- Turn the salt knob. Add the soy sauce and stir. It brings savory depth and makes the sauce taste a little “Japanese-American.”
- Turn the acid knob. Add the vinegar, and the lemon juice if you like. Acid keeps the mayonnaise from tasting heavy.
- Turn the sweet knob. A teaspoon of honey or sugar rounds off the sharp edges. Without it, the sauce can taste harsh.
- Turn the heat and aroma knobs. Add garlic powder for savory depth, and a pinch of white pepper, chili powder or hot sauce if you want some kick.
Chill the sauce for at least 30 minutes before serving. The garlic powder softens and the flavors blend. If it’s too thick for dipping, whisk in water a teaspoon at a time, since the restaurant-style version is looser than a spread.
Benihana Mustard Sauce Recipe Card
Benihana Mustard Sauce
Equipment
- Mixing bowl
- Whisk or spoon for stirring
- Measuring spoons and cups
- Airtight container for storage
Ingredients
- 1/4 cup Dijon mustard
- 1/4 cup mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon vinegar apple cider or white
- 1/2 teaspoon garlic powder optional
- 1 teaspoon honey or sugar optional, for sweetness
- 1/2 teaspoon lemon juice optional, for tanginess
Instructions
- Combine Base Ingredients: In a mixing bowl, combine the Dijon mustard and mayonnaise. Stir well until smooth.
- Add Soy Sauce & Vinegar: Add the soy sauce and vinegar to the mixture, stirring until fully incorporated.
- Season the Sauce: If desired, add garlic powder, honey (or sugar), and lemon juice to the sauce. Stir to combine all ingredients.
- Taste and Adjust: Taste the sauce and adjust seasoning as needed. Add more honey for sweetness, soy sauce for saltiness, or lemon juice for extra tang.
- Chill (Optional): For the best flavor, cover and refrigerate the mustard sauce for at least 30 minutes to allow the flavors to meld.
- Serve: Use immediately as a dip for grilled meats, seafood, or vegetables, or as a topping for burgers, sandwiches, and salads.
Notes
Match the Sauce to the Food
| Serving it with | Tweak |
|---|---|
| Steak or beef | Add a little extra soy sauce and garlic powder for richness |
| Shrimp or fish | Add more lemon juice and a pinch of white pepper |
| Grilled chicken | Keep the honey in, which balances plain chicken |
| Vegetables | Thin with a teaspoon or two of water so it coats evenly |
| Sandwiches or burgers | Leave it thick, as a spread |
Make It Hotter, Lighter or Vegan
Hotter. The kind of heat that clears your sinuses comes from dry mustard powder, not from Dijon. Mix 1 teaspoon of mustard powder with 1 teaspoon of cool water and let it sit for about 10 minutes, since the heat develops as it stands, then stir it into the sauce. Lighter. Replace half the mayonnaise with plain Greek yogurt or sour cream for a tangier, lower-fat sauce. Vegan. Use vegan mayonnaise and maple syrup instead of honey. Gluten-free. Use tamari labeled gluten-free, because regular soy sauce contains wheat. Less salty. Use low-sodium soy sauce, and taste before you add any extra salt.
What to Serve It With
It’s made for grilled meat and seafood. Try it with sliced beef rib fingers, seared chicken medallions, or grilled shrimp. It’s also a good spread for a cudighi sandwich, a dip for air fryer corn dogs, and a tangy addition to the dressing in club sandwich pasta salad. Roasted asparagus, zucchini or mushrooms also take it well, and a cold side such as the sesame cucumber salad works on the same plate. Beyond the grill, it’s good in deviled eggs, potato salad, or as a spread for wraps.
Storage and Safety
Because it contains mayonnaise, keep the sauce refrigerated in an airtight container, and use it within about a week (the recipe card says the same). Don’t leave it out for more than 2 hours, and less in hot weather, especially at a barbecue. Don’t freeze it, since mayonnaise-based sauces separate and turn grainy when thawed. Stir before using, because it can thicken a little in the fridge.
The recipe card lists about 100 calories per serving, and that figure depends on how much you use. Most of the calories come from the mayonnaise. The sauce contains egg (in the mayonnaise), soy, mustard and wheat (in regular soy sauce), so check labels for guests with allergies.
Questions About This Benihana Mustard Sauce Recipe
Is this the exact restaurant recipe? No. The restaurant keeps its formula private, so this is an approximation based on flavors people commonly describe.
Can I use yellow mustard? Yes, though it’s milder and more sour than Dijon. You may want a little less vinegar.
Why is mine too sharp? It needs more sweetness or creaminess. Add honey, or a spoonful of mayonnaise, and stir.
Can I make it ahead? Yes. It tastes better after a few hours in the fridge, and it keeps for about a week.
If you make it, tell me which mustard you used and what you served it with. Notes like that help other readers choose their own balance.
Related reading: Pork Tenderloin with Mustard Sauce on Allrecipes