While being chief sauce maker in the household this recipe came straight from management. It's great and absolutely perfect with a nice steak!
(And disproving the idea that management never have any good ideas... )
The general idea is to mix hot sauce to mustard and add some cracked pepper. The ratios are per taste, taking into consideration how hot the sauce, the mustard and pepper are.
For the bottle below (250 mL), the recipe was:
- 180 g Dijon mustard
- 100 g Louisiana style hot sauce
- 5 g Cracked pepper
The hot sauce is a fermented variety I make up with red habaneros. It's heat can vary, so in the past I've used a ratio of mustard to sauce of 1:1. The current batch of sauce is a bit hotter so I used a ratio of 2:1 here.