Prep 3 mins
Cook 5 mins
This recipe was passed down to me by my MIL. It was passed down to her by a friend she had when she lived in Milwaukee, WI, over 30 years ago. It was initially intended as a steak sauce, but I also use it on mashed potatoes in lieu of gravy.
- Combine all ingredients in a microwave save dish/bowl.
- Microwave for one minute or until butter is melted.
- Stir to combine all ingredients.
This was sort of an oddball combination of ingredients, but they just work somehow. I couldn't find the bottle of yellow mustard that I had bought, so I just used some horseradish mustard in place of the prepared mustard, which worked well for me because it made it taste vaguely like Mom's meatloaf (she uses ketchup, mustard and horseradish in it). I used it as a dipping sauce for some steak tips, but I think it would also be great as a sauce for meatloaf or cube steak, and I can definitely see it working as gravy with mashed potatoes. I do recommend using unsalted butter and reduced-sodium soy sauce in this, and possibly even cutting the soy sauce amount in half if your tastebuds are super salt-sensitive. I like salty things, but I could definitely see this being too salty as-is for some people. Loved that it was so quick and easy to toss together, and it doesn't make very much, so I wasn't stuck with a bunch of leftover sauce after my meal. I'll definitely be making this again, thanks for posting! Made for PAC Fall 08