Green Tea Mustard Sauce


I had a great seitan with green tea mustard sauce dish at Gobo in New York last year and I wanted to try and recreate the taste at home. I started with a very basic mustard sauce recipe and added some concentrated green tea and with only a few small alterations, it came out wonderfully.

This makes a little more than 1 1/2 cups and can be used as a dipping sauce for raw vegetables, sauteed seitan, fried tofu, etc. or even as a ranch-like creamy salad dressing.


  • 1 cup vegan sour cream (like Tofutti’s Better Than Sour Cream)
  • 1/2 cup vegan mayonnaise (the old standby, Grapeseed Oil Vegenaise, is perfect)
  • 2 tablespoons Dijon-style mustard
  • Salt and freshly ground pepper to taste
  • 1 bag of green tea (or one teaspoon of loose Chinese green tea leaves, if you prefer)
  • 3 oz. of nearly boiling water


  1. Mix the sour cream, mayonnaise, mustard, salt, and pepper together well in a small bowl
  2. Pour the nearly boiling water over the teabag and steep for 5 minutes
  3. Take out the teabag and squeeze the loose liquid into the sauce mixture; then stir in the concentrated green tea, stopping if the consistency seems to get too liquidy
  4. Cover and refrigerate for an hour to let the flavors blend

Based on the Tangy Mustard Sauce recipe from

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