Backyard BBQ

Roy Yamaguchi's Soy-Mustard Sauce (a.k.a. 3-Ingredient Steak Sauce)

October  3, 2018
Photo by Ty Mecham
Author Notes

This sauce is borrowed from Roy's restaurant's signature Blackened Ahi with Soy Mustard Sauce and Beurre Blanc, but this sauce is too easy and too good not to parade through all sorts of other foods: brown rice, edamame, fish of all kinds, and, notably, steak. Adapted slightly from Genius Recipes

Watch This Recipe
Roy Yamaguchi's Soy-Mustard Sauce (a.k.a. 3-Ingredient Steak Sauce)
  • Prep time 1 hour
  • Cook time 10 minutes
  • Makes 3/4 cup
  • 1/4 cup mustard powder, preferably Colman’s
  • 2 tablespoons hot water
  • 2 tablespoons rice wine vinegar
  • 1/4 cup soy sauce
In This Recipe
  1. Mix the mustard powder and hot water together in a cup to form a paste. Let sit for a few minutes to allow the flavor and heat to develop.
  2. Add the vinegar and soy sauce, mix together, and pass through a fine-mesh sieve into a bowl. Yamaguchi recommends covering and refrigerating for at least 1 hour to allow the flavors to develop, but the sauce will still taste delicious right away if you're in a hurry. Serve with steak, or anything else you like (see headnote above for ideas).

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Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Creative Director Kristen Miglore.