The Iconic Steak Sauce You Need to Know
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Recipe Overview
Overview
This recipe for the iconic sauce entrokot is a delightful exploration of flavors that perfectly complements a juicy steak. The combination of butter, shallots, and fresh herbs creates a rich, aromatic sauce that elevates any meal. The process begins with gently melting the butter and infusing it with shallots and herbs, allowing the flavors to meld without browning. This careful technique ensures that the sauce retains its vibrant green color and fresh taste.
As you blend the sauce, the addition of mustard and cream adds a creamy texture and a hint of tanginess, balancing the richness of the butter. The final touch of lemon juice brightens the sauce, making it a perfect match for grilled or pan-seared steaks. While the recipe aims to replicate the famous sauce from Paris, it also invites experimentation with ingredients like chicken liver for added depth.
This sauce is not just a condiment; it’s a culinary experience that brings a taste of French cuisine to your home. Whether you’re hosting a dinner party or simply treating yourself to a gourmet meal, this sauce will impress with its complex flavors and elegant presentation. Serve it over a perfectly cooked steak, and you’ll have a dish that rivals any restaurant fare.
Recipe Details
Steps & Tips
Prepare butter, shallot, parsley, rosemary, thyme, mustard, cream, water, lemon juice, salt, and pepper.
Add butter to a pan and heat on low or medium-low until melted.
Combine shallots, parsley, and other herbs into the melted butter.
Add salt and pepper to the mixture and stir.
Tip: Use low heat to avoid coloring the sauce.
Tip: If the butter takes longer to melt, add an extra minute to the cooking time.
Cook the mixture gently for five minutes without coloring.
Incorporate tarragon into the mixture before cooking.
After five minutes, turn off the heat.
In a small bowl, combine mustard and cream.
Add the herb and butter mixture to the mustard and cream.
Incorporate lemon juice and water into the mixture.
Blend the mixture until it starts to emulsify.
Transfer the mixture to a food processor and blend until smooth.
If the sauce is chunky, return it to the pan and keep warm.
Tip: Ensure the sauce is very thin; if chunky, process it further.
Add water if the sauce thickens too much.
Tip: Add water to the sauce if it dries up quickly.
Cook a steak to serve with the sauce.
Pour the sauce over the cooked steak.
Tip: Adjust seasoning to taste for a well-balanced sauce.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Mustard
→ Substitution: Dijon Mustard
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •The sauce is traditionally served over steak with French fries.
- •The original sauce is said to contain chicken liver, which contributes to its unique flavor.
- •Using fresh herbs like parsley and tarragon enhances the sauce's flavor profile.
- •The sauce should be cooked gently to avoid coloring, preserving the fresh herb taste.
