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Ingrid’s tangy mustard sauce on steak sarnies

I love reading through my Edmonds cookbook each week and trying to come up with a modern take on the recipes. This week it’s sauces, and again, like a lot of week’s, Vanessa and I chose the same sauce. Strange that we both chose sweet and sour – probably more to do with wanting to try something different than anything else. A flip of a coin gave it it her and so I settled on Mustard sauce to go with my Steak sarnies with caramelised onions. I may have to blow my own trumpet a bit here, but the friends I had over who ate these with big ole buffalo fries, had great things to say about them. They were satisfying, and had a big mish mash of flavours that all worked in harmony together. You can make the caramelised onions ahead of time, as well as the mustard sauce. You can season the steak ready to go – have a bowl of rocket there waiting in the wings, then throw it all together in a few minutes and enjoy the rewards. The mustard sauce + rocket and onions would also work well in a chicken sarnie/ burger.

Ingrid’s tangy mustard sauce on steak sarnies
Prep time

Cook time

Total time


Recipe type: Sauce
Serves: 4-6

What you need
  • 1 egg
  • 2 tablespoons white sugar
  • 1 tablespoon of flour
  • 2 teaspoons of dry mustard powder
  • 1 cup of water or liquid corned beef cooked in
  • ¼ cup vinegar
  • salt/ pepper to taste

How to make
  1. Beat egg and sugar together. Put into a sauepan. Add flour and mustard. Stir in water and vinegar gradually. Cook over a low heat until the mixture thickens. Season with salt and pepper, adding more sugar if necessary. Makes 11/2 cups.

Notes + adaptions

I wanted my sauce to be thick, so I added an extra tablespoon of flour (2Tbs) and I added less liquid. I added 1/2 cup of water and 1/8 cup of vinegar (2tablespoons). I also added a tablespoon of wholegrain mustard and a scattering of chopped chives, right at the end. And as the recipe states, add more sugar if the vinegar is overpowering.

For the Steak

I used scotch fillet. I pounded them with a meat tenderizer (mallet) so the thickness was approx 5mm thickness. I seasoned with salt and pepper and a drizzle of olive oil. In a hot smoking pan/ or bbq hot plate. I cooked them 1-2 minutes each side. Let steak sit for a few minutes before serving.

Caramelised red onions (Recipe from The Engine Room Cookbook)

Makes 3/4 cup
500g red onions, thinly sliced
1/4 cup brown sugar
65ml red wine vinegar
1 tablespoon olive oil
salt and pepper
Few sprigs of thyme

Preheat the oven to 160C. Combine all the ingredients in a roasting tray. Cover tightly with tinfoil and bake for 45 minutes. Remove the lid and cook for a further 30 minutes, stirring occasionally, until onions have caramelised. Cool and store in an airtight container in the fridge until ready to use (up to 2 weeks).

Sour dough bread
I toasted sourdough bread in the oven for a few minutes.

Cut your sourdough bread into 2, and cut lengthways. Stuff with rocket. Lay steak on top, add caramelised red onions, and mustard sauce.

The mustard sauce also tastes great with thick cut and baked chips.

Comments (2)


2 Responses

  1. Genie says:

    We always use the Edmonds Cookbook mustard sauce recipe for corned beef. I like to let it thicken to spread on sandwiches the next day too. I love the idea of having this sauce with thick cut chips though. Any excuse for tangy mustard flavours!

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