Gold Rush Sauce (French's Mustard Recipe)
"This recipe came from an old French's mustard booklet. My mom used to make it and put on everything from grilled steaks and burgers to chicken, even on corn, vegetables, and burger buns. Nothing says summer grilling is here to me than some of this on the first steak of the season! We jazz it up sometimes changing type of mustard, as well as changing the the dry ingredients, but the original is GREAT!"
- Ready In:
- 5mins
- Ingredients:
- 9
- Yields:
-
1 1/2 cups
ingredients
- 1⁄2 lb butter (can use margarine-watch for trans fats)
- 1⁄4 cup prepared mustard
- 1 tablespoon sugar
- 1 tablespoon minced dry onion
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 1 1⁄2 teaspoons salt
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon cayenne pepper
directions
- Allow butter to come to room temperature.This time is not included in prep time.
- Combine all other ingredients; add gradually to butter mixing throughly.
- Grill steaks or hamburgers on one side, turn, spread cooked side with butter mixture.
- When other side is cooked, spread with mixture.
- Store in refrigerator.
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Reviews
-
I tried once to review this. Hope it works this time. I too got this recipe from a French's booklet. That was 40 years ago. I love it most on bone-in chicken breast done on an outdoor grill. If I'm using it inside, I cut the butter in half. I always reduce the salt and bump up the cayenne. -
I used this on meatballs as a baking sauce. It coated the meatballs in a spicy mustardy sauce. The recipe made more than enough as written. I will make this again, but want to try reducing the butter. Made for Fall 2011 Pick A Chef.
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We have lived the last 5 years in a small West Texas town that we like to affectionately refer to as "Cow Town USA". There are more cows to people by like 50,000 to one. Really!! Not joking on this one.
My favorite cookbooks are local/regional cookbooks from all over the world, with an emphasis on ones published by women's groups, churches, and student associations as they tend to give a more local flair and cultural taste.
I also rely heavily on the old "red checked" Better Homes and Gardens for good old fashioned recipes and recipe conversions, substitutions and cook times for various items. I also use a cookbook published by our old electric company, SPS, for good ol' Texas Panhandle cooking.
I would love to go to culinary school someday. My DH says I'm the best non-"chef" chef he knows. Aaahhhh....ain't he just the sweetest...sigh.
I love cooking, of course. I love to learn new things in or out of the kitchen. I read, play crosswords and other puzzles, paint, crochet, cross-stitch and other needle work. I really love playing with polymer clay! I love to study religion and spirituality formally and would love to learn more and possibly take holy orders in the future.
We have 3 four-legged children that are like little floor sweepers when I cook. Don't have to worry about the troublesome food, they don't like them.
One of the things I hate is when you need a specialty ingredient and our little small town stores just don't know what you're talking about. We now have a Walmart, so I have access to a wider variety of produce and ingredients. It is really nice. I could hardly stand it when I would ask our grocer about leeks and he'd point me to the green onions. We had some discussions about the difference let me tell you. Not to worry anymore! Walmart has them all the time.
