ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Le Steak Mustard Sauce

Misc.
Wow, this sure does taste like the Le Steak mustard sauce I remember. Wanted to thank you for posting this. I dined at Le Steak in Georgetown D.C. With my husband and in laws. In the late 80's. It was our favorite restaurant. I can't wait to make dinner for friends and surprise them with this delicious sauce. Thanks again. Brought back lots of great memories.
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Charlene. SC
2
  Gary in Arizona
3
  Char. Surfside Beach, SC
4
  Marylandrealtor
ADVERTISEMENT
Random Recipes
  • Dark Chocolate Sauce (using fruit sweetener)
  • DARK CHOCOLATE SAUCE "This rich sauce is delicious drizzled over crepes, poached pears, or simply used as a dip for fresh fruit. Using low-fat evaporated milk and fruit sweetener significantly cuts calories while stil...
  • Nanaimo Bars with 6 Variations
  • NANAIMO BARS FOR THE BASE: 1/2 cup butter 1/4 cup granulated sugar 5 Tbsp unsweetened cocoa powder 1 egg, lightly beaten (or pasteurized egg substitute to equal 1 egg) 1 tsp vanilla 1 1/2 cups...
  • Joey's Restaurant Marinara Sauce and Shrimp Casino
  • JOEY'S RESTAURANT MARINARA SAUCE 1/3 cup olive oil 6 ounces salt pork left whole or pancetta, coarsely chopped 1 cup coarsely chopped onion 4 cloves garlic, finely chopped 1 (28-ounce) cans Italian plum tomatoes in ju...
  • Cheesecake Factory Pasta with Mushroom Bolognese
  • CHEESECAKE FACTORY PASTA WITH MUSHROOM BOLOGNESE 6 oz spaghettini, cooked al dente, drained and kept warm 2 oz olive oil 1 oz carrots, minced 1 oz yellow onion, diced to 1/4" thickness 4 oz mushrooms, diced to 1/4...
ADVERTISEMENT
  • How to remove wrinkles from plastic holiday tablecloth
  • I have had luck removing wrinkles and creases by putting the vinyl clothes in the dryer on cotton setting with a damp bath towel...pull it out after a few minutes and put on a table and hand smooth while it is still warm...
  • Chicken Little Pies
  • CHICKEN LITTLE PIES FOR THE CRUST: 1 (3 oz) pkg cream cheese 1 tsp chopped chives 1/4 cup butter, softened 1 cup flour 1/4 tsp salt FOR THE CHICKEN...
  • Fast Chocolate Fudge Cookies
  • FAST CHOCOLATE FUDGE COOKIES 3/4 cup all-purpose flour 1/2 cup self-rising flour 1 cup chopped walnuts 1/2 cup semi-sweet chocolate chips 4 ounces butter, melted 6 1/2 ounces unsweetened chocolate, melted 2 tablespoon...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Thank You: Le Steak Mustard Sauce
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!