Creamy Japanese Steakhouse Mustard Sauce

I made this sauce the other day to go with some fantastic steaks, and honestly, the whole meal was just beer, steak, and this sauce, nothing else. It was that good on its own that I figured it deserved a spot here.

The recipe could not be more basic. We’re talking five ingredients, no cooking, no fuss, just stir and taste. But that’s exactly why it works so well. Sometimes the simplest things end up surprising you the most, and this one did.

I ended up calling it a Japanese style mustard sauce because that creamy, slightly tangy mustard mayo combo is very much how mustard sauce is done in Japan, more on that below. It takes five minutes, it keeps in the fridge, and it turns an ordinary steak dinner into something worth talking about.

Creamy Japanese Steakhouse Mustard Sauce

Servings: 2
Time: 5mins
Difficulty: Easy
Rating: ★★★★★
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Sometimes you want a creamier not so heavy mustard sauce, this is the recipe with you, it will still be peppery but not as strong as the real deal hehehe.

Ingredients

Mustard – 1 tablespoon
Mayonnaise – 4 heaping tablespoons
Rice Vinegar – 1 teaspoon (or Cider Vinegar)
Garlic Powder – 1 teaspoon
Pepper – A pinch

Directions

Mix everything together; since it’s a matter of taste, it’s best to mix everything except the vinegar, then taste and adjust with vinegar until it’s to your liking.
Then you can serve it like this to dip pieces of steak in, or you can put it on top of the steak. Enjoy!

Notes & Tips: This is a classic Japanese style mustard sauce. In Japan, mustard tends to come in two main styles, a very strong, sharp, peppery version (closer to English or hot Chinese mustard), and a creamier version, usually made with added mayonnaise, which is what this recipe is based on. The catch is that the creamy version only really works if you start with a strong mustard, since the mayo mellows it out quite a bit. So if you’re in Japan, reach for Japanese mustard (karashi). If you’re in Europe or the US, use Dijon or another strong, sharp mustard, a mild yellow mustard will get lost under all that mayonnaise and you’ll end up with something closer to plain mayo than an actual mustard sauce.

Let the sauce sit in the fridge for 15 to 20 minutes before serving if you have the time. It helps the garlic powder hydrate and the flavors settle together, so it tastes a little less “just mixed.

If you don’t have rice vinegar, cider vinegar is the suggested swap, but a splash of white wine vinegar or even fresh lemon juice will do the job too, it’s mainly there to cut through the richness of the mayo.

This sauce keeps well in a sealed container in the fridge for 4 to 5 days, which makes it worth doubling if you’re grilling for a crowd.

It’s not just for steak. It works great as a dip for fries, a spread for burgers or sandwiches, or drizzled over grilled chicken or pork.

Taste as you go. Since the whole method is “mix and adjust,” don’t be afraid to add a little more mustard, mayo, or vinegar until it’s exactly to your liking, this recipe is more of a guideline than a strict formula.

This recipe for Creamy Japanese Steakhouse Mustard Sauce was originally created on BakeAfter.com. Esta receita de Molho de Mostarda para Bifes foi publicada em português no Iguaria.com.