Tag: steak-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.

This classic blue cheese sauce comes together in under 5 minutes with just 4 ingredients. Loaded with blue cheese flavor and great for salads, steaks, fries, it’s perfectly balanced.

Ingredients

• 25g butter
• 1 tbsp flour or 1/2 tsp corn flour in milk
• 150ml milk
• 50g stilton (or other blue cheese), chopped or crumbled

1. Melt the butter in a pan over a medium heat
2. Stir in the flour slowly and let cook for 1 min or so.
3. Gradually pour in the milk, stirring constantly, until the sauce is smooth 
4. Bring the mixture to a simmer,
5. If using corn flour add AFTER bringing the milk to a simmer.
6. Stir in the cheese.
7. Cook until the cheese has melted and the sauce has thickened slightly.
8. Season to taste and serve.

Substitute for Tarragon

The best substitute for tarragon vinegar is white wine vinegar mixed with fresh or dried tarragon. Use 1 cup of white wine, cava or apple cider vinegar combined with 1 tablespoon of fresh tarragon leaves (bruised) or 1 teaspoon of dried tarragon.
Other alternatives include fennel fronds, chervil, or anise seed for a similar licorice taste.

How to Make Tarragon Vinegar

To make tarragon vinegar, pack 1/2 cup of fresh, bruised tarragon sprigs into a sterilized glass jar, pour over 2 cups of heated white wine vinegar, and seal.
Store in a cool, dark place for 1–2 weeks, then strain the herbs, optionally adding fresh sprigs to the final bottle.

Béarnaise Sauce has the same creaminess as the basic hollandaise but a subtle acidity from the vinegar. Béarnaise sauce’s flavours are much richer and more pronounced than a classic hollandaise.

Ingredients

3 egg yolks
100ml white wine or chicken broth
2 tablespoons tarragon vinegar
2 teaspoons minced shallot
2 teaspoons minced fresh tarragon, divided
8 whole peppercorns, crushed
1/2 cup butter

1. Cook wine, vinegar and onions in a pan over medium heat for 5-6 minutes until liquid is reduced to about 2 tbsp.
2. Blend with yolks then with motor running, slowly add hot melted butter.
3. Stir in tarragon and season.

Substitute for Tarragon

The best substitute for tarragon vinegar is white wine vinegar mixed with fresh or dried tarragon. Use 1 cup of white wine, cava or apple cider vinegar combined with 1 tablespoon of fresh tarragon leaves (bruised) or 1 teaspoon of dried tarragon.
Other alternatives include fennel fronds, chervil, or anise seed for a similar licorice taste.

How to Make Tarragon Vinegar

To make tarragon vinegar, pack 1/2 cup of fresh, bruised tarragon sprigs into a sterilized glass jar, pour over 2 cups of heated white wine vinegar, and seal.
Store in a cool, dark place for 1–2 weeks, then strain the herbs, optionally adding fresh sprigs to the final bottle.