WHISKAFFAIR'S
Dry roast sesame seeds in a skillet over medium heat until lightly browned and fragrant. Stir frequently while roasting.
Dissolve mustard seeds powder in hot water to make a lump-free paste.
Combine toasted sesame seeds, soy sauce, mustard seeds paste, and garlic powder in a blender or a food processor bowl. Blend until smooth.
In a small saucepan, heat heavy cream on medium heat until it comes to a gentle boil, stirring frequently.
Add the sesame seeds paste and mix well. Cook for 2-3 minutes, stirring continuously.
Remove the pan from the heat and let the sauce come down to room temperature. Serve!