Though the taste combination of this sauce is delicious and punguent, it turned out far too watery to be a dipping sauce or to use for spreading on crackers! Adding enough mustard to make it thicker, like the recipe suggests, would have made the mustard flavor far too strong. As a marinade, it would be perfect the way it is. To make it thick enough to be a dipping sauce, I added about 1/2 tsp of cornstarch and heated it on the burner for a few minutes while stirring. That did the trick and made it just the right consistency.
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Though the taste combination of this sauce is delicious and punguent, it turned out far too...