Description
So many umami flavors go into this sauce, it’s impossible not to love. While each ingredient does its own job of elevating the sauce, the European butter naturally intensifies these flavors carries the colorful herby color brings it all together in one beautiful emulsion.
Entrecote Steak Sauce
Ingredients
- 250 g French Butter
- 1 Onion (Chopped)
- 1 cup Fresh Parsley
- ½ cup Fresh Basil
- ¼ cup Fresh Tarragon (Very Important)
- 2 tbsp Worcestershire Sauce
- 2 tbsp Dijon Mustard
- 1 Yolk
- 1 tbsp Capers
- 2 tsp Apple Cider Vinegar
- 2 Anchovy Filets
- Salt to taste
Instructions
- Melt half of the unsalted butter in the pan and begin cooking the onion. Add the other half of the butter and cook the herbs on medium low heat. Meanwhile in a deep container, use an immersion blender on the mustard, Worcestershire sauce, vinegar, yolk, capers and anchovies until no pieces remain and the sauce is a light brown color.
- Then add the buttery herbs from the pan (while the herbs are still bright) and continue blending until the sauce comes together. Salt to taste, I added half a teaspoon. You will be done in 15 minutes tops and you will wow all your dinner guests, just don’t tell them it’s this easy to make 🤫. To reheat this, heat very gently. If the sauce splits, stir a tablespoon of cream into it to bring it back together.
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