Ginger and Mustard Hibachi Sauces

(Courtesy of topsecretrecipes.com)

Mustard Sauce (for chicken and beef)
Ingredients:
1/4 c. soy sauce
1/4 c. water
2 tsp. Oriental mustard (found in the international/Asian food section of the supermarket- I used Chinese mustard)
2 tsp. heavy cream (or heavy whipping cream)
1/2 tsp. garlic powder

Directions:
Combine all ingredients in a small bowl and mix until well combined.  Chill before serving.

Ginger Sauce (for vegetables and seafood)
Ingredients:
1/4 c. chopped onion
1/4 c. soy sauce
1 clove garlic, minced
1/2 c. gingerroot (a slice about the thickness of a nickel or two), peeled and chopped
Juice of 1/2 lemon (2 Tbsp.)
1/2 tsp. sugar
1/4 tsp. white vinegar

Directions:
Combine all ingredients in a blender and blend on low speed for 30 seconds or until the gingerroot and garlic have been pureed (I strained it into a bowl so it would be smooth).  Chill before serving.

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