Steak in Peppercorn Mustard Cream Sauce

https://mustardmuseum.com/recipes/entrees/steak-in-peppercorn-mustard-cream-sauce/

Ingredients:

• 1 jar Slimm & Nunne Maple Peppercorn
• 1 tbsp Olive Oil
• 1 tbsp Dry white wine or dry vermouth
• 1/2 cup Heavy cream
• 2 Boneless strip steaks, 10 oz each

Directions:

Dry steaks well and season with salt & pepper. Heat a sauté pan, add oil, and sear steaks on both sides. Reduce heat to medium, cook steaks to desired doneness. Remove steaks to a warm platter, cover with foil. Add wine to the pan, scrape as the wine evaporates. Add heavy cream, boil over high heat until reduced by half. Turn off heat, stir in mustard. Spoon sauce over the steaks and serve. (Serves 2)

McDonald's Hot mustard

From; http://www.food.com/recipe/mcdonalds-hot-mustard-sauce-clone-357420

Ingredients

• 6 tablespoons prepared yellow mustard(Use store brand if possible as French's isn't quite right.)
• 2 tablespoons dark corn syrup (I used light corn syrup)
• 4 teaspoons dry mustard
• 1 1⁄2 teaspoons white vinegar
• 1 tablespoon mayonnaise
• 1⁄2 teaspoon soy sauce (I used low sodium)
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon a dash cayenne pepper (I used nearly an 1/8 teaspoon)

Directions

In small microwave safe bowl, combine all ingredients with a fork. Mix well.

Microwave on high about 30-35 seconds then mix again.

Cover & refrigerate at least 6 hours to allow the flavors to meld.

This makes approximately 4 packets worth of hot mustard.