Our weather remains ‘stuck’ in a pattern of perfect – warm, sunny days, and nights cool enough for a sweater or, later, an extra blanket over the summer comforter – so we’ve decided to grill some steaks this weekend.
What a perfect time to try out this vintage (da Google offered no dates, but I’m guessing late 40’s to 50’s) recipe featuring French’s Mustard? In truth, I think that this may have been the inspiration for the ‘Special’ sauce we know from the old jingle “Two all-beef patties, special sauce…” – with a touch more of a kick and that underlying ‘brightness’ basic yellow mustard seems to add to stuff.
•1/3 cup chili sauce
•1/4 cup French’s Mustard – really, I would guess that any basic yellow mustard would do, but there are some things I stick with the brand name on
•1/4 cup shredded onion – based on the age of the recipe and likeliness of its use, I substituted 1 tablespoon of dried chopped onion for this first attempt at this recipe (if you do this – you NEED to make this at least the night before you plan to use the sauce to allow the dried onion to soften and mellow)
•1 tbsp horseradish
•1 tsp oregano
•1/8 tsp cayenne
•1/3 cup sour cream
Mix all together – preferably at least one day before using – and chill.
The original ad suggested this over ham; I plan on trying it with our steak, and maybe adding it to the mix for grilled corn as a side, hmmmm, and maybe some potato salad as well.
Oh, and that ‘Special’ sauce? I have a knock-off recipe for that as well – it goes along with the recipe for a ‘Big Cheeseburger Pizza’ which tastes a LOT like you-know-what. I would probably make it a lot more often, but Rich’s reaction is ‘if I want a Big you-know-what, I’ll go you-know-where and buy one.’ Spoil sport. Still, if you’d like the special sauce or pizza recipe, hit the ole email button and I’ll be happy to share. You could try da Google, but most of those recipes call for Thousand Island dressing – not that there’s anything WRONG with that. It’s just not Special…