theken
05-20-2008, 08:00 PM
anybody else make their own sauces? ie. steak, pasta, Bearnaise, hollandaise, whatever.
I made a Peppercorn sauce for my steak last night, so friggen good, as well as a Bearnaise sauce for my shrimp skewers and bacon scallops.
I used a recipe off the internet but tweaked it quite a bit and turned out amazing.
peppercorn garlic
Ingredients
Packaged Au Ju
1/2 cup 10% cream
minced garlic (1 tbls)
minced green onion (white part only) (about 1-2 tbls)
tbls of butter
whole mixed peppercorns (about 3-4 tbls)
3/4 shot of Apricot Brandy
all purpose flour (thickening)
prepare au ju, and set aside, keep on low heat to keep warm.
In a smaller sauce pan melt butter over low-med heat, mix in garlic and onion turn heat up to med/high let simmer for about 2-3 minutes
the packaged au ju makes about 2 cups only use 1/2 cup. turn heat back down to low and add the 1/2 cup or so of au ju and cream. mix in peppercorns and brandy (the apricot brandy makes it sweet but so good) leave heat on low stirring every 5-10 minutes.
let simmer for 15 or so minutes, whisk in small amounts of flour after the 15 minute mark while simmering, make sure you whisk while putting the flour in or it will clump.
Turn heat up to medium for last 4-5 minutes. after flour has had a chance to cook and thicken turn temp to low and leave on low for 5 more minutes.
Sauce is fantastic on steak, as well as seafood. sweet, yet peppercorn adds some kick
I made a Peppercorn sauce for my steak last night, so friggen good, as well as a Bearnaise sauce for my shrimp skewers and bacon scallops.
I used a recipe off the internet but tweaked it quite a bit and turned out amazing.
peppercorn garlic
Ingredients
Packaged Au Ju
1/2 cup 10% cream
minced garlic (1 tbls)
minced green onion (white part only) (about 1-2 tbls)
tbls of butter
whole mixed peppercorns (about 3-4 tbls)
3/4 shot of Apricot Brandy
all purpose flour (thickening)
prepare au ju, and set aside, keep on low heat to keep warm.
In a smaller sauce pan melt butter over low-med heat, mix in garlic and onion turn heat up to med/high let simmer for about 2-3 minutes
the packaged au ju makes about 2 cups only use 1/2 cup. turn heat back down to low and add the 1/2 cup or so of au ju and cream. mix in peppercorns and brandy (the apricot brandy makes it sweet but so good) leave heat on low stirring every 5-10 minutes.
let simmer for 15 or so minutes, whisk in small amounts of flour after the 15 minute mark while simmering, make sure you whisk while putting the flour in or it will clump.
Turn heat up to medium for last 4-5 minutes. after flour has had a chance to cook and thicken turn temp to low and leave on low for 5 more minutes.
Sauce is fantastic on steak, as well as seafood. sweet, yet peppercorn adds some kick