Steak Sauces
Jenny Said:
Any delicious steak sauce recipes?We Answered:
How about a mustard sauce.... a little different.Make a basic white sauce:
1/2oz butter
1/2oz plain flour
1/2 pint milk
Melt butter in a saucepan, then stir in flour and mix till combined, gently add the milk in small quantities, stirring all the time, when all milk added, continue to stir till comes to the boil, simmer for 3-4 minutes till thick, stirring occassionally.
Add 2tsp dry mustard mixed with 2tsp vinegar, stir in well and serve.
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Or mushroom sauce.
Make basic white sauce as above, but instead of adding mustard, add 3oz of mushrooms, previously chopped and fried off in butter
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Bernaise Sauce - slightly more difficult
2tbsp tarragon wine vinegar
3 tbsp wine vingar
1 tbsp finely chopped onion
2 egg yolks
2 tsp cold water
4 oz butter, softened
salt & pepper
1 tbsp chopped parsley
Put both vinegar and onion into a pan, boil gently until liquid is reduced by about a third.
Leave until cold and strain, keeping liquid.
Put egg yolks, reduced vinegar liquid and water into a double saucepan (or basin standing on pan of simmering water). Whisk until thick and fluffy.
Gradually add butter, a tiny piece at a time. Continue whisking until each piece has been absorbed and the sauce has thickened.
Season to taste and stir in parsley.
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Hope this keeps you going for a while.
Lance Said:
Why does steak sauce cost so much more than other sauces?We Answered:
Because it is an unfair world ,,,Mabel Said:
Do you know what kind of steak sauce this was?We Answered:
Chances are it was not a bottled steak sauce. I can't imagine a restaurant serving a Filet with a bottled sauce. They probably made it in house. Do you remember the color? The texture? The consistency? What was it served with? Was the sauce a side option or a feature on the dish? If you can get back to me with some of these answers I might be able to help to figure out what it was!:) Hopefully we can figure this out!
ok...I might suggest that it was consomme based sauce. It it was from a steak house, it was probably flavoured with the drippings of the many meats that they cook there. Sort of like a very complex, multi-level gravy. I wonder if it had a wine taste to it or not? hmmm....probably not as this would make the sauce less universal in its food application. The next time you make a roast, try combining the drippings with a can of consomme, a smidge of garlic (like half a cove depending on the amount) some corriander seeds, butter and a bay leaf (and a splash of red wine if you are so inclined). This might get you the taste you are after. But I would have to taste it myself to know for sure...I hope this has helped!!
:D
Rose Said:
Best steak sauces made from scratch?We Answered:
When I make steak, I use a cast iron skillet and sear on both sides then put it in a 350 degree oven to complete the cooking. When done, I remove the steak(s) and then I place the pan on the stove top and deglaze with port wine. When it reduces a little I add 2 or 3 pats of butter, one at a time and stir. Adjust with salt and pepper. It is one of the best sauces I had with steak. You can add prunes or raisins if you like.Vicki Said:
tried to make steak with different sauces unable to get the restaurant flavour what should i use?We Answered:
Montreal Steak Seasoning is the best - you can get it just about anywhere, it comes in a seasoning shaker that you can just shake right on the meat or make a marinade with.