1 teaspoon soy sauce
1 (3 ounce) package dry mustard
1 cup chopped celery
3 tablespoons fresh lemon juice
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 teaspoon vegetable oil
1 tablespoon cornstarch
In a medium bowl, whisk together soy sauce, mustard, celery and lemon juice. Fold in rice vinegar, oil and oil. Mix over a low heat until well blended.