Steak Essentials Awesome Finishing Sauce Recipes

Steps:

• PREP/PREPARE
• Prepared Horseradish versus Horseradish Sauce Prepared horseradish contains vinegar, and often salt or sugar. This helps prolong the life of the horseradish and keeps it manageable. Prepared horseradish is typically used as an ingredient in anything that calls for horseradish. It can also be used on its own as a condiment. On the other hand, horseradish "sauce" is prepared horseradish mixed with a number of other ingredients to create a creamy sauce that goes perfectly with steak and other meats. Some common ingredients found in horseradish sauce include egg yolks, sugar, corn syrup, mustard flour, cornstarch, salt, soybean oil, distilled vinegar, and lemon juice concentrate. Bottom Line If the recipe calls for prepared horseradish, DO NOT use horseradish sauce. Full Stop.
• Capers Capers are actually the immature, dark green flower buds of the caper bush, an ancient perennial native to the Mediterranean and some parts of Asia. Capers are most often preserved by pickling them in a brine of vinegar, salt, or wine. In addition, they can be dry brined in salt. If you ever made chicken piccata you are already familiar with capers. Their taste evokes the flavors of tangy lemons freshly picked on a bright blue Summer day, combined with the brininess of green olives, and earthy flavor notes. In the past, capers were primarily used in dishes originating in and around the Mediterranean; especially in seafood dishes and pasta sauces (puttanesca sauce). However, as the world grew smaller and capers were introduced to other cultures, they expanded into other dishes such as, chicken, stews, combined with spreads; even added to dressings, and compound butters. One way I like to use them is to fry them up in a bit oil until crispy and add them as a garnish to things like salads, or as a topping to a good steak or piece of fish. You can find them in the aisle where condiments are located, usually close to the pickles. In the United State we consider them a condiment; however, in most Eastern countries they are thought of as just another ingredient. They can be used raw in things like salad dressings, whole, smashed, or cut up. When cooking, capers should be added towards the end, so that they do not lose their distinctively tart/earthy flavor notes. In this particular recipe we can add them straight away, because the simmering process is very short.
• Storage If you have leftover sauce, it can be stored in the fridge for up to a week. I recommend a glass container with a tight-fitting lid. Because this is predominately a butter sauce it will solidify when cooled down. To reheat, remove from the fridge and slowly, slowly heat up over low, low heat. If you heat it up too fast the sauce will separate. If this happens, add 2 or 3 drops of water, and give it a good whisking. Note: This sauce will not freeze.
• Finishing Touches I take the 3, 2, 1 approach to the finishing touches: • 3 pinches of white pepper • 2 pinches of salt • 1 pinch of cayenne However, the choice is ultimately up to you... Choose wisely grasshopper.
• Gather your ingredients (mise en place).
• Add one tablespoon of the butter in a saucepan or skillet over medium heat. Add the chopped onions, then cook until softened, and just beginning to brown, about 4 - 5 minutes. Toss in the garlic and stir until fragrant, about 60 seconds.
• Add the reminder of the butter and ingredients, then cook until the sauce begins to thicken, about 3 - 4 minutes.
• It is ready when you can drag a spoon through the sauce, and it leaves a trail.
• Add the finishing touches, to taste.
• PLATE/PRESENT
• Serve over your favorite cut of beef, enjoy.
• Keep the faith, and keep cooking.

Steps:

• PREP/PREPARE
• You will need a small saucepan to make this recipe.
• If you are using this as a sauce at the table, then strain through a fine-mesh strainer to remove the garlic, and rosemary bits. If you are using it as a marinade, you can skip this step.
• Storage of homemade condiments and spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 4 - 6 weeks in the fridge.
• Homemade Worcestershire Looking for a good Worcestershire without anchovies? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• Gather your ingredients (mise en place).
• Add all the ingredients, except the lemon juice to a small saucepan, and bring up to a simmer. Simmer for about five minutes, remove from the heat, add the lemon juice, and allow to cool down to room temperature, about 20 - 25 minutes.
• PLATE/PRESENT
• Use as you would any marinade or table sauce... how about some surf-and-turf. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• In a medium bowl, mix together the ketchup, mustard, Worcestershire sauce, vinegar, hot pepper sauce, salt and pepper. Transfer to a jar and refrigerate until needed.

Steps:

• 1. PREP/PREPARE
• 2. THE GOAL My goal was a modest one. Produce a great-tasting steak sauce without any chemicals, or unnecessary sugars. To accomplish this goal, I am relying on some other recipes that I have posted: Homemade Ketchup: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=1 Homemade Worcestershire sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=22 Homemade Yellow Mustard: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-yellow-mustard.html?r=6 If you do not wish to make some of your own ingredients, then make sure the ingredients you purchase are organic and gluten free. Think of it this way, we are attempting to make a chemical-free version of a steak sauce, and we are doing that by buy products (ketchup/mustard/Worcestershire) that have chemicals in them. If that is your plan, you might as well save yourself the trouble, buy a bottle of A1 Steak Sauce, and have at it.
• 3. INGREDIENT SUGGESTIONS Here are some store-bought suggestions for you: Worcestershire Sauce: https://www.amazon.com/Wizards-Organic-Gluten-Vegan-Worcestershire/dp/B0078DP7GY/ref=sr_1_3_a_it?ie=UTF8&qid=1520687664&sr=8-3&keywords=gluten+free+worcestershire+sauce Organic Ketchup: https://www.amazon.com/Annies-Organic-Gluten-Ketchup-Bottle/dp/B000VK2QLA/ref=sr_1_4_s_it?ie=UTF8&qid=1520687845&sr=1-4&keywords=organic+ketchup Organic Mustard: https://www.amazon.com/365-Everyday-Value-Organic-Mustard/dp/B074MG9DNL/ref=sr_1_1?srs=7301146011&ie=UTF8&qid=1520687926&sr=8-1&keywords=organic+mustard You will probably find good ingredients in any health-food store.
• 4. THE QUEST I thought the best place to start was to go out to the A1 Web site, and see what was in their fabled steak sauce. This is what I found: Tomato Puree (Water, Tomato Paste), Distilled Vinegar, Corn Syrup, Salt, Raisin Paste, Crushed Orange Puree, Spices and Herbs, Dried Garlic and Onion, Caramel Color, Potassium Sorbate, Xanthan Gum. The four ingredients I do not care for are the Corn Syrup, Carmel Color, Potassium Sorbate, and the Xanthan Gum. How would you like to eat a nice big bowl of that? I then went out and looked at other recipes on the internet that purported to be recipes for steak sauce. Finally, I went into the test kitchen to play about with the ingredients. I went through batch-after-batch (they all tasted pretty good), but on the sixth batch, I stopped. It had just the right amount of spice, heat, and vinegary tang... at least for me. So, there you go. Play about with the basic ingredients, until you wind up with the perfect steak sauce, and if you are using store-bought ingredients, get the best you can.
• 5. Gather your Ingredients (mise en place).
• 6. Place all the ingredients into a saucepan over medium heat.
• 7. Chef's Note: I did try placing the orange into the sauce after squeezing, and then removing before pureeing; however, it made the sauce bitter. After squeezing the juice from the orange, discard it.
• 8. Bring to a simmer, and cover for 30 minutes.
• 9. Chef's Note: Every few minutes, open the lid and give it a stir.
• 10. Remove from the heat, allow to cool down for 15 - 20 minutes, and place the contents into a blender.
• 11. Blend until pureed.
• 12. Chef's Tip: If you want a thicker sauce, return to the heat, and reduce until you have achieved your desired thickness.
• 13. Do a final tasting for proper seasoning, and then store in the fridge using a tightly-capped bottle.
• 14. PLATE/PRESENT
• 15. Use anywhere you would normally use a good steak sauce. Enjoy.
• 16. Keep the faith, and keep cooking.