Creamy Horseradish Mustard

Another sandwich sauce and then some

Sauce is boss. You can never have a portfolio of too many sauces. Often we make sauces that are mere iterations of our favorite. Typically mayo, with a dash of this and a dash of that. I introduce here a new sauce base. Admittedly, I am cheating a bit, as it’s more than a base; It is a cheese with a ton of flavor - Boursin cheese. I have always loved this simple find from the deli case - full of richness, creaminess, garlic, and herbs.

I made a sandwich for the team tonight, alongside a couple of steaks, and wondered what would best go with both. Here you have it, the creamiest, most crave-worthy sauce to date (I may say that again next week).

1 package Boursin cheese (garlic and herb flavored)

1/2 cup Dijon mustard

1/4 cup prepared horseradish

1/4 cup mayo

1 lemon, zested and juiced

1 tablespoon freshly cut chives

freshly cracked pepper (as you like)

Whisk the ingredients together and serve as a sandwich sauce or alongside freshly grilled meat. Also wonderful with crispy veggie crudite.

PS - we did a taste test tonight - hanger steak against NY Strip. The hanger won. If you haven’t had this amazing cut, it’s one of the best secrets out there. The hanger steak, also known as onglet or butcher's steak, is a cut of beef that comes from the plate section of the cow, near the diaphragm. It is a flavorful and tender cut of meat, often with a slightly chewy texture. Due to its rich flavor and tenderness, it has gained popularity among chefs and meat enthusiasts. Hanger steak is commonly used in dishes like steak frites, tacos, stir-fries, or even grilled on its own. It's a delicious cut that you might enjoy trying if you're a fan of good meat!