True gourmets and connoisseurs will never eat a juicy fresh meat steak with mayonnaise or ketchup from the store. This is the kind of dish that calls for more sophisticated sauces. It can be a delicate creamy mushroom sauce, a bright berry made from cherries, oranges or even viburnum, or maybe a daring chocolate sauce - it all depends on the culinary specialist's imagination.
Mustard sauce
A traditional sauce with an interesting rich taste.
Ingredients:
- Garlic - 5-6 cloves;
- Red onion - 1 pc;
- Dry mustard - 2 tbsp. l;
- Basil - 50 g;
- Parsley - 70 g;
- Dry white wine - 200 ml;
- Chicken broth - 500 ml;
- Cream - 100 ml.
Finely chop the onion, squeeze the garlic through a press.
Heat butter in a frying pan and fry the onion in it until soft, then add the garlic.
Add two tablespoons of mustard to the onion and garlic, add white wine and broth.
When the volume has evaporated by half, add the cream and simmer further. It is better to take cream with 33% fat content. But cream with a lower fat content will not spoil the sauce, it will just take a little longer to evaporate.
Over medium heat, the sauce will evaporate to a creamy state in 8-10 minutes.
Add finely chopped parsley and basil. Remove sauce from heat.
Cherry chutney sauce
Cherry Chutney - A rich, spicy cherry sauce that goes well with meat. The recipe is simple and straightforward. The main condition is that the cherries must be pitted, and whether it is fresh or frozen is not so important.
Ingredients:
- Cherries - 300 g;
- Sugar - 60 g;
- Ground cinnamon - 1 pinch;
- Ground ginger - 10 g;
- Carnation with stars - 2 pcs.
- Ground nutmeg - 2.5 g;
- Starch - 1 tsp;
- Salt and pepper to taste.
Drain the juice from the cherries and add starch to it, mix well. Add all other ingredients to the cherries and put on fire.
After boiling, cook for 4 minutes. While stirring the cherries, pour in the cherry juice and starch in a thin stream. After bubbles appear, remove the cherry sauce from the heat and stir for another 2-3 minutes.
Transfer the cherry chutney to the gravy boat and serve.
Viburnum sauce
This sauce can hardly be called a classic berry sauce - viburnum is still not the most common berry. But its taste will surprise even the most discerning gourmets, for whom cherry or orange sauces have become common.
Ingredients:
- Fresh viburnum - 200 g;
- Cognac - 5 tbsp;
- Rosemary - 1 pinch;
- Sugar - 1 tbsp;
- Steak roasted juice;
- Ground black pepper and salt to taste.
Rinse and dry the viburnum berries. Put in a mortar, add rosemary, salt and pepper. Grind everything together until smooth.
Send the resulting sauce to the pan, where the steak was fried. Simmer with steak juice for 5 minutes.
Pour in brandy, add sugar. Bring until thickened over low heat, stirring occasionally.
Serve the steak sauce warm.
Blue Cheese Sauce
Blue Cheese sauce with blue cheese will become a real decoration of a juicy steak. It has a delicate and silky taste with a light creamy undertone. This sauce is quite simple to prepare, it only takes 10 minutes.
Ingredients:
- Butter - 25 g;
- Garlic - 1 clove;
- Flour - 1 tbsp. l;
- Cream - 150 ml;
- Lemon juice - ¼ tsp;
- Blue cheese - 60 g;
- Salt and pepper to taste.
Melt the butter in a saucepan over low heat. Add flour in small portions, stirring all the time. Fry the flour for a couple of minutes.
Pour the cream in a thin stream, stirring constantly, until the sauce is smooth.
Add the garlic passed through a press. Wait for the mixture to boil and add the crumbled blue cheese, stir.
Warm up for a couple more minutes and add lemon juice.
The Blue Cheese sauce should thicken a little. Season to taste with salt and pepper and serve.
Chimichurri sauce
This green sauce is native to Argentina but is cooked all over Latin America. Parsley gently sets off the bright pungency of garlic, chili and jalapenos.
Ingredients:
- Garlic - 1 clove;
- Lemon juice - 2 tsp;
- Shallots - 1 pc;
- Jalapeno pepper - 1pc;
- Chili pepper - 1 pc;
- Coriander, oregano, ground black pepper - 1 pinch each;
- Fresh parsley - 5-6 branches;
- Red wine vinegar - 3 tbsp l;
- Olive oil - 2 tablespoons l.
Peel chili, jalapenos, garlic and shallots and place in a blender bowl. Send washed parsley leaves there. Grind everything.
Transfer to a bowl.
Pour in olive oil, lemon juice and wine vinegar.
Add ground spices (coriander, oregano and pepper), salt to taste. The sauce should be allowed to brew for at least an hour, so it will be much tastier.
Mushroom sauce
A delicate, creamy sauce made from easy-to-buy foods. If you can't find porcini mushrooms, you just need to increase the proportions of champignons in the recipe.
Ingredients:
- Fresh champignons - 150g;
- Porcini mushrooms - 60 g;
- Heavy cream - 300 ml;
- Flour - 1 tbsp. l;
- Vegetable oil - 1 tbsp. l;
- Nutmeg - 1 tsp;
- Salt and feathers to taste.
Cut the champignons and porcini mushrooms into small pieces.
Heat vegetable oil in a saucepan. Add flour and fry, stirring constantly.
While continuing to stir, add the mushrooms and fry for about 10 minutes.
Pour in cream, reduce heat to low and heat until the sauce has evaporated by about 1/3.
At the very end, season with nutmeg, salt and pepper.
Spicy tomato sauce
Hot sauce with tomatoes is one of the most popular steak sauces. It has a pungent, slightly sour taste that ideally sets off meat dishes.
Ingredients:
- Medium tomatoes - 6 pcs;
- Onion - 2 pcs;
- Red bell pepper - 2 pcs;
- Red chili peppers - 4 pcs;
- Tomato paste - 2 tbsp l;
- Sugar - 1 tbsp;
- Salt and ground pepper - pinch each;
- Water - 100 ml.
Wash and dry all vegetables. Peel the onion.
Scald the tomatoes with boiling water and peel them off. Cut n into quarters.
Coarsely chop the bell peppers, onions and chili peppers.
Put all vegetables in a saucepan, cover with water and bring to a boil over low heat. After boiling, cook the sauce for about 40 minutes. If the mixture is too thick, add more water.
Remove from heat. Cool slightly and grind everything in a blender.
Then return the sauce to the fire, add tomato paste, sugar, salt and ground pepper. Stir and leave to simmer for another 1 hour. Add water if necessary.
By the end of cooking, the sauce should thicken and become similar in consistency to good ketchup.
Cool spicy tomato sauce and serve with steaks. This sauce can even be preserved for future use.
Wine sauce
This is a classic wine sauce recipe. It will perfectly shade the meat, giving it piquancy and originality.
Ingredients:
- Medium onion - 1 pc;
- Garlic - 2-3 cloves;
- Dry red wine - 100 ml;
- Dijon mustard - 2 tsp;
- Butter - 2 tablespoons l;
- Fresh parsley - 3-4 branches;
- Vegetable oil - 3 tbsp. l;
- Salt and ground pepper to taste.
Peel the onion and garlic. Finely chop the onion. Pass the garlic through a press or chop it very finely with a knife.
Heat vegetable oil in a saucepan and fry the onion and garlic over low heat until soft.
Add wine and mustard to vegetables, stir thoroughly.
Boil the sauce over medium heat until thickened, stirring occasionally to avoid burning.
When about half of the liquid has evaporated, gently stir in the butter into the hot mixture.
After the butter is completely melted, remove the sauce from the heat. Add finely chopped parsley. Season with salt and pepper to taste.
Chocolate sauce
Chocolate sauce for meat - does not sound quite familiar. But you should definitely try to cook it. It turns out sour, with chunks of onions marinated in wine vinegar and a spicy hint of rosemary. It is cooked and quickly, literally in 10 minutes, on the fat remaining after cooking the steak.
Ingredients:
- Bulb onions - 1 / 2pcs;
- Dry white wine - 125 ml;
- Fresh rosemary - ½ sprig;
- Sugar - 10 g;
- Wine vinegar - 20 ml;
- Bitter chocolate 70-80% cocoa - 30 g;
- Steak juice.
Finely chop the onion and rosemary. Break the chocolate into small pieces.
Fry the onion in the fat left over after cooking the steak for 1 minute.
Add wine, sugar and then wine vinegar. Boil for 2-3 minutes with continuous stirring. Send rosemary to the pan and continue heating. The sauce should evaporate a little. Add chocolate pieces and melt. The sauce is ready to serve.
