Post by Loupy on Feb 21, 2019 20:07:21 GMT -7
5 Snapshot Recipes for 3-Ingredient Steak Sauces
From: www.thekitchn.com/steak-sauce-recipes-265973?
Each recipe calls for three ingredients, all of which can be found at most grocery stores.
We assume you have olive oil, salt, and pepper, so those aren’t included in our ingredient count.
Mustard Cream Sauce
Sauté 1 finely chopped small shallot in olive oil in a skillet over medium heat until soft and translucent, about 5 minutes. Add 1 cup heavy cream and simmer over medium-low until slightly reduced, 2 to 3 minutes. Remove from heat and whisk in 2 tablespoons Dijon mustard. Season with salt and pepper.
Red Wine Balsamic Sauce
Pour 1 cup dry red wine and 1 cup balsamic vinegar into a small saucepan. Add 1 tablespoon finely chopped fresh rosemary and bring to a simmer. Simmer until thickened and reduced by half, 15 to 20 minutes. Season with salt and pepper.
Garlic Mushroom Sauce
Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add 1 pound thinly sliced cremini mushrooms and sauté until browned and tender, 6 to 7 minutes. Add 2 minced garlic cloves and sauté until fragrant, about 1 minute. Add 2 more tablespoons unsalted butter and stir until just melted. Season with salt and pepper.
Smoky Herb Sauce
Place 2 cups packed fresh soft herb leaves like parsley, cilantro, basil, or a combination in a food processor with 1 teaspoon smoked paprika, the juice and zest of 1 lemon, and drizzle of olive oil. Pulse until well-combined but still a bit rough in texture. Season with salt and pepper.
Black Pepper Blue Cheese Sauce
Crumble 4 ounces blue cheese into a food processor. Add 1 cup sour cream, 1/2 teaspoon freshly ground black pepper, and a splash of water. Blend until smooth, adding a splash or two more water, if needed.
From: www.thekitchn.com/steak-sauce-recipes-265973?
Each recipe calls for three ingredients, all of which can be found at most grocery stores.
We assume you have olive oil, salt, and pepper, so those aren’t included in our ingredient count.
Mustard Cream Sauce
Sauté 1 finely chopped small shallot in olive oil in a skillet over medium heat until soft and translucent, about 5 minutes. Add 1 cup heavy cream and simmer over medium-low until slightly reduced, 2 to 3 minutes. Remove from heat and whisk in 2 tablespoons Dijon mustard. Season with salt and pepper.
Red Wine Balsamic Sauce
Pour 1 cup dry red wine and 1 cup balsamic vinegar into a small saucepan. Add 1 tablespoon finely chopped fresh rosemary and bring to a simmer. Simmer until thickened and reduced by half, 15 to 20 minutes. Season with salt and pepper.
Garlic Mushroom Sauce
Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add 1 pound thinly sliced cremini mushrooms and sauté until browned and tender, 6 to 7 minutes. Add 2 minced garlic cloves and sauté until fragrant, about 1 minute. Add 2 more tablespoons unsalted butter and stir until just melted. Season with salt and pepper.
Smoky Herb Sauce
Place 2 cups packed fresh soft herb leaves like parsley, cilantro, basil, or a combination in a food processor with 1 teaspoon smoked paprika, the juice and zest of 1 lemon, and drizzle of olive oil. Pulse until well-combined but still a bit rough in texture. Season with salt and pepper.
Black Pepper Blue Cheese Sauce
Crumble 4 ounces blue cheese into a food processor. Add 1 cup sour cream, 1/2 teaspoon freshly ground black pepper, and a splash of water. Blend until smooth, adding a splash or two more water, if needed.
