Bella’s Spicy Steak Sauce
This quick, no-cook sauce is a vibrant departure from traditional cream-based toppings, offering a sharp, velvety kick that cuts beautifully through the richness of a ribeye or sirloin. By emulsifying raw egg yolks with mustard and hot sauce, you create a thick, glossy condiment that mimics a spicy hollandaise without the fuss of a double boiler. It’s the perfect “secret sauce” for those who like their steak with a side of heat.
Ingredients
- 2 large egg yolks raw
- 2 tablespoons prepared mustard such as Dijon or yellow
- 2 tablespoons hot sauce adjust to your heat preference
Instructions
- Place the raw egg yolks in a small glass or stainless steel mixing bowl.
- Using a wire whisk or a fork, beat the yolks vigorously for about 30 seconds until they are smooth and slightly pale in color.
- Add the mustard and hot sauce to the bowl. Continue to whisk or stir rapidly for 1 to 2 minutes until the ingredients are thoroughly combined and the texture becomes thick, creamy, and uniform in color.
- The sauce should be thick enough to hold its shape slightly when drizzled. If a thinner consistency is desired, you may whisk in a teaspoon of water or lemon juice.
- Serve immediately at room temperature or slightly chilled. Because this recipe uses raw egg yolks, it is best enjoyed fresh. If necessary, store leftovers in an airtight container in the refrigerator for up to 24 hours.