Deviled sauce for Fish and Chicken

I find myself eating a lot of the same things... safe foods if you will. Being out of time usually (and lazy) I try to go for easy things to fix: tuna fish in a bag or in the can, left-over chicken, left over ribs. After testing a variety of different condiments through trial and error I came across a pair that make an excellent devil sauce and don't trigger my gluten reaction. This sauce is excellent on chicken, pork, and fish. It's powerful... you can use it to ruin food as well. Use sparingly if you're not a fan of mild-to-hot sauces.

Ingredients

1. Lousiana Hot Sauce - according to their website it's made with corn vinegar
2. Meijer Spicy Brown Mustard - according to their site this is labeled "gluten-free" by their vendor

Directions
- Mix equal parts of the Louisiana Hot Sauce with the Mustard.

Notes

• For tuna this can be mixed in the can with the fish.
• For chicken I usually mix the sauce in a bowl separate for larger pieces.
• If you don't mix this very well you may end up with a lot of turmeric and chili pepper at the same time which can be overwhelming.
• Be sure not to substitute the hot sauce for a hotter sauce like Tabasco.
• You can also use regular yellow mustard to tone down the flavor.
• For ideas for other devil recipes check out britishfoodinamerica.com

Disclaimer
Always be sure to check labels for things like MSG, Yeast Extract, Wheat (obviously), Rye, and Barley if you are susceptible to what we refer to as "dosing." Sometimes this might also include "natural flavors" as I've found in the case with some juicy meats. Most major brands will tell you if they make their product in a facility that also processes wheat products. I'm not responsible in any way if you have a reaction to anything in your kitchen from trying any of the "advice" on this site.