Jun 08 2026
Restaurants›Knife and Fork Inn›Sauces Recipe

Sauces Recipe

Inspired by Knife and Fork Inn
Time1h
Serves4

Au Poivre, Béarnaise, Blue Cheese Bechamel, Housemade Steak Sauce

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Ingredients

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Au Poivre Sauce

Béarnaise Sauce

Blue Cheese Bechamel

Housemade Steak Sauce

Method

Au Poivre Sauce

  1. 1

    Prepare the Peppercorns

    Crush the black peppercorns using a mortar and pestle or a spice grinder.

  2. 2

    Sauté Shallots

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

  3. 3

    Deglaze with Brandy

    Add crushed peppercorns and brandy. Cook until reduced by half.

  4. 4

    Add Cream and Season

    Stir in heavy cream and salt. Continue to cook until sauce thickens.

Béarnaise Sauce

  1. 5

    Make the Vinegar Reduction

    In a saucepan, combine white wine vinegar, shallots, and tarragon. Simmer until reduced to half.

  2. 6

    Whisk Egg Yolks

    In a bowl, whisk egg yolks until frothy. Gradually add the reduced vinegar mixture.

  3. 7

    Emulsify with Butter

    Slowly whisk in melted butter until the sauce is thick and creamy. Season with salt.

Blue Cheese Bechamel

  1. 8

    Make the Roux

    In a saucepan, melt butter and stir in flour. Cook for 1-2 minutes.

  2. 9

    Add Milk

    Gradually whisk in milk, stirring constantly until thickened.

  3. 10

    Stir in Blue Cheese

    Remove from heat and stir in blue cheese, salt, and pepper until smooth.

Housemade Steak Sauce

  1. 11

    Combine Ingredients

    In a bowl, mix ketchup, Worcestershire sauce, apple cider vinegar, brown sugar, garlic powder, and salt.

  2. 12

    Adjust Seasoning

    Taste and adjust seasoning as needed. Let the sauce sit for at least 30 minutes before serving.

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