Sauces Recipe
herb compound butter, house steak sauce, bearnaise sauce
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Ingredients
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Herb Compound Butter
House Steak Sauce
Bearnaise Sauce
Method
Herb Compound Butter
- 1
Combine Ingredients
In a mixing bowl, combine softened unsalted butter, chopped parsley, chives, thyme, minced garlic, lemon juice, salt, and black pepper. Mix until well blended.
- 2
Shape and Chill
Transfer the butter mixture onto a piece of parchment paper. Roll it into a log shape and twist the ends to seal. Refrigerate for at least 1 hour or until firm.
House Steak Sauce
- 3
Mix Ingredients
In a medium bowl, whisk together ketchup, Worcestershire sauce, apple cider vinegar, brown sugar, mustard, hot sauce, salt, and black pepper until smooth and well combined.
- 4
Taste and Adjust
Taste the sauce and adjust seasonings as needed. Store in an airtight container in the refrigerator for up to 2 weeks.
Bearnaise Sauce
- 5
Prepare Reduction
In a small saucepan, combine white wine vinegar, chopped tarragon, and minced shallot. Simmer until reduced by half. Strain and set aside.
- 6
Melt Butter
In another saucepan, melt the unsalted butter over low heat. Keep warm.
- 7
Whisk Egg Yolks
In a mixing bowl, whisk egg yolks until pale and thick. Gradually whisk in the vinegar reduction.
- 8
- 9
Season
Remove from heat and season with salt and black pepper to taste. Stir in additional chopped tarragon if desired.