The Mustard Pepper Sauce (12oz) is a mustard flavored, medium hot sauce. This sauce is great on sandwiches, as a condiment, or as a seasoning/marinade for any kind of meat or fish. It is also good to add to meatloaf or other dishes that call for mustard such as tuna, chicken, or potato salads, for a nice spicy mustard surprise.
One of my favorite things about the Mustard Pepper Sauce (other than the wonderful taste) is its versatility. I am able to put together one of my “Hasty Tasty” recipes in no time with this sauce. A great Asian-Inspired dish I make often is Bok Choy.
Ingredients to make the Bok Choy
1 tbs Mustard Pepper Sauce
1 tbs Barbecue Sauce
2 tbs Stewed Cabbage Spice
1 ¼ tsp Ketchup
1 small onion
1 head of Bok Choy
Worcestershire Sauce (optional)
**Important** Do not add any water to this recipe. The Bok Choy will make its own natural broth.
With a large knife, chop the very bottom of the Bok Choy off from the stems and discard. Separate the Bok Choy stalks and wash them thoroughly removing any dirt or debris. Chop the stalks and leaves horizontally and place them in a medium-sized dish or container. This should just be large enough to hold them until you add the onion. Remove the onion skin and coarsely chop the onion adding it to the Bok Choy. Place a large pot on low heat. Add all ingredients to the pot and cover it. Add a dash of Worcestershire Sauce if you wish and cover the pot. Let this simmer for 15 minutes on low heat then remove from the heat, stir well and replace the cover. Let this stand for another 5 minutes, add salt to taste and serve!
In addition to being an excellent cooking sauce I also love this Mustard Pepper Sauce as a table condiment.