Restaurants›Buffalo Chophouse›Chophouse Sauces Recipe

Chophouse Sauces Recipe

Inspired by Buffalo Chophouse
Time30m
Serves4

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

Sauté Shallots

In a saucepan over medium heat, melt the butter and sauté the minced shallots until translucent.

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

Whisk Egg Yolks

In a bowl, whisk together egg yolks and the vinegar reduction until thick.

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.