Deviled Sauce

"This one was given to me by mother in law in 1996. Recommended for crumbed meats or a steak. Serving size will depend on how much sauce you like, used 6 as a guideline."
photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by justcallmetoni photo by justcallmetoni
Ready In:
1 cup




  • Combine all ingredients in a saucepan, bring to the boil and simmer for 2 minutes.
  • Pour into a jug to serve over your desired meat.

Questions & Replies

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  1. I pan fried some onion slices & some beef sausages then poured this sauce over and continued to heat altogether to make an easy version of "Deviled Sausages". The sauce I made as listed in a small pot first. Very easy and a handy recipe to know :) Made for Aus/NZ swap June 2009
  2. This is quite strong tasting but over all, an excellent result. I used an English plum chutney and did throw in about 4 Tablespoons of it becuase a single teaspoon seems such a tiny amount. I made this in a wok style pan and added diced chicken breast as it simmered and then as soon as the chicken was cooked I added the cornflour and the sauce thickened immediately. There was a tiny aftertaste of the vinegar so I needed to add 1/2 teapoon of sugar to cut that a little, the rest of the taste was fine. I think that I will be playing with the quantity of ingredients so that get a mild but tasty flavour... Please see my Rating system: 4 stars for a recipe that we liked but still needs some tweeking for our tastes. Thanks!
  3. I found the mustard to be a wee too strong for me and a bit out of balance with the other ingredients. By adding about 3 tablespoons of Major Grey chutney it was still bold in flavor but in greater harmony. I served this as a topping for steak strips and as a stir fry sauce for vegetables. Though suggested for meat, it was excellent with my carrots and something I would encourage others to try.
  4. we loved this. My bf loves curry and mustard. I boiled it for a bit longer as i wanted it thicker. We had it on lamb chops. Just perfect. Made for Make my recipe #4. in Aust/NZ forum
  5. A little too strong for our taste, but very nice with a little sour cream over lamb chops. I probably wouldnt use this as a sauce, but I would use it to flavour a sauce or gravy. I was thinking of freezing it in an ice cube tray:)


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