Tag: sauce

Chimichurri is a vibrant, uncooked, green herb sauce originating from Argentina and Uruguay, commonly served with grilled meats, particularly steak. It is oil-based, blending finely chopped coriander, garlic, oregano, red wine vinegar and red pepper flakes for a tangy, herby flavor.

Easy Version: Ingredients

• 25-30g fresh cilantro – stems and leaves
• 10-15g fresh parsley – stems and leaves
• 1 tablespoon dried oregano
• 2 cloves garlic
• 150ml oil
• 3 tablespoons red wine vinegar
• 1 – 2 teaspoons crushed red pepper flakes
• 1/2 teaspoons coarse salt

1. Blend everything in a food processor until smooth.
2. Adjust seasoning with salt, to taste. Blend again if needed.
3. Transfer to an airtight container and refrigerate until ready to use.
4. Bring to room temperature before serving.
5. Can be heated gently to serve if required.

For Red Chimichurri Sauce Add

1. ½ a medium roasted red pepper
2. 1 teaspoon smoked paprika
3. ½ teaspoon cumin, optional

For Creamy Chimichurri Sauce Add

• 150ml Sour cream
• Leave out parsley
• Reduce oil

A classic sauce made with black peppercorns, cream and brandy for a lovely, rich sauce. Use mustard instead of Worcestershire sauce (NOT in the classic recipe). Choice and quantity of mustard is to your taste and will affect the colour as will any pan juices added.

Ingredients

• 1 tbsp butter
• 1 onion, chopped
• 2 cloves garlic
• 1 tbsp crushed peppercorns
• 250ml double cream
• 100ml beef stock
• 1 tsp Worcestershire sauce, optional
• Mustard as an alternative to Worcestershire sauce
• Herbs to taste
• Salt to taste

1. Melt the butter in a pan over a medium heat
2. Add the garlic and onion.
3. Cook on medium heat for 2 minutes, stirring often, until they begin to brown.
4. Add in the beef stock and Worcestershire sauce and stir.
5. Add in the cream, pepper and herbs, stir and reduce the heat to low.
6. Cook for 5-7 minutes further, or until the sauce has thickened to your liking.
7. Taste, add salt as required

Wild Salmon With Pink Peppercorn Sauce

Ring the changes with your peppercorns and mustard to refine the sauce for other meats, fish and seafood.

Mustard Options

Mustard options range from mild, tangy, yellow to pungent, complex Dijon, coarse whole grain, and sweet honey mustard. Specialized varieties include French, spicy brown, hot English, German and beer-infused options.

Diane sauce is typically a creamy, light brown, or beige color. It is a rich, pan-reduction sauce made with cream, onions, mustard, Worcestershire sauce (optional)  and brandy. The color can vary from a pale cream color to a deeper, reddish-brown if more tomato paste or Worcestershire sauce is added.

A traditional Diane sauce DOES NOT rely on Worcestershire sauce for a kick, a classic recipe can be made without it by relying on the depth of brandy, mustard and pan juices.

Ingredients

• 2 tbsp unsalted butter
• 1/2 small onion, very finely diced
• 100g button mushrooms, sliced thinly
• 2 cloves garlic, crushed or minced
• 50ml brandy or cognac
• 1 tsp Dijon mustard or French mustard 
• 200ml rich beef stock
• 100ml heavy/double cream
• 1 tbsp fresh herbs, chopped
• 1 tsp lemon juice
• salt and black pepper to taste

1. Melt the butter in a pan (preferably the one used to cook your steaks) over medium heat.
2. Add the finely diced onion and mushrooms.
3. Sauté until they are softened and lightly browned.
4. Add the garlic and cook for another minute until fragrant.
5. Pour in the brandy. and simmer until the liquid is reduced by half.
6. Stir in the mustard and beef stock.
7. Turn up the heat and reduce the sauce allowing it to thicken slightly.
8. Lower the heat and stir in the cream.
9. Simmer gently for 2–3 minutes until the sauce coats the back of a spoon.
10. Remove from heat and stir in the lemon juice and fresh herbs.
11. Season with salt and pepper to taste.

Mustard Options

Mustard options range from mild, tangy, yellow to pungent, complex Dijon, coarse whole grain, and sweet honey mustard. Specialized varieties include French, spicy brown, hot English, German and beer-infused options.