Chophouse Sauces Recipe
Choose from: Peppercorn, Béarnaise, Gorgonzola Demi-Glace, Port Demi-Glace
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Ingredients
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Peppercorn Sauce
Béarnaise Sauce
Gorgonzola Demi-Glace
Port Demi-Glace
Method
Peppercorn Sauce
- 1
Prepare the Peppercorns
Crush the black peppercorns lightly using a mortar and pestle or the back of a pan.
- 2
- 3
Deglaze with Brandy
Pour in the brandy and let it simmer until reduced by half.
- 4
Add Cream
Stir in the heavy cream and crushed peppercorns, cooking until the sauce thickens. Season with salt.
Béarnaise Sauce
- 5
Prepare Vinegar Reduction
In a saucepan, combine white wine vinegar and dried tarragon. Simmer until reduced to about 2 tablespoons.
- 6
- 7
Incorporate Butter
Slowly whisk in melted butter until the sauce is smooth. Stir in fresh tarragon and season with salt.
Gorgonzola Demi-Glace
- 8
Combine Ingredients
In a saucepan, combine beef demi-glace, Gorgonzola cheese, and heavy cream.
- 9
Heat and Stir
Heat over medium heat while stirring until the cheese has melted and the sauce is smooth. Season with black pepper.
Port Demi-Glace
- 10
Combine Ingredients
In a saucepan, combine beef demi-glace, Port wine, and heavy cream.
- 11
Heat and Stir
Heat over medium heat while stirring until the sauce is well combined and slightly thickened. Season with salt.
