This sauce is too easy and too good not to parade through all sorts of foods: brown rice, edamame, fish of all kinds, and, notably, steak.
—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.
Pretend a friend just gave you the best bottle of steak sauce you’ve ever tasted. You’d ration it, troll the internet for fancy shops that carry it, send subliminal angst to housemates who take too much or—Now pretend that sauce is one you can stir together from your pantry, with three humble ingredients you can stock and restock from any old grocery store. You’d have an unending supply of the world’s best steak sauce. You’d never suffer the anxiety of a dwindling stash again. You’d be free.
It’s easy to assume that our most cherished staples—steak and barbecue and hot sauces—are complex and untouchable, honed by flavor scientists in labs to taste exactly like what we’re wired to crave.But really all they are is salt, umami, tang, and heat. And there’s a whole lot of that living in our pantries. Here, in chef
, they live in soy sauce , rice vinegar , and a hefty amount of ground mustard . Together, these three push all the buttons.“I did have a moment's trepidation as I spooned out an entire 1/4 cup of dry mustard , but it was perfect. We had it with rib-eye steaks and it just added so much punch. Excellent! ”
France Dernières Nouvelles, France Actualités
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