Joyce Goldstein

Beef Sandwiches with Mustard Soy Mayonnaise

Preparation info

  • Makes

    1½ cups

    • Difficulty

      Medium

Appears in

top 1000Back to Square One: Old-World Food in a New-World Kitchen

Back to Square One

By Joyce Goldstein

Published 1992

  • About

Cold brisket makes a great sandwich, as does any kind of steak. Instead of just plain mustard, try this Far Eastern approach to mustard sauce. Cucumbers, romaine, or watercress are harmonious with the sauce and the meat. Choice of bread is up to you.

Ingredients

Mustard Soy Mayonnaise

  • 2 star anise
  • 1 walnut-size piece of fresh ginger, smashed with a cleaver or meat pounder
  • 3

Method

For the mayonnaise, make a soy infusion by bringing the star anise, ginger, soy sauce, sugar, vinegar, and garlic to a boil in a small saucepan. Reduce the heat and simmer for about 2 minutes. Strain the liquid and cool. Discard the anise and the ginger. Put the eggs in the bowl of a food processor. Add the mustard and process to blend. Then gradually process in the peanut oil to form a mayonna